Mulled-Wine Cranberry Sauce

[Guest guest]

Mulled-Wine Cranberry Sauce

 

2 large navel oranges

12 ounces bagged fresh cranberries

1 1/2 cups dry red wine. preferably Cabernet-Shiraz blend

1/2 cup golden brown sugar, packed

1/4 cup finely-chopped crystallized ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

 

Finely grate peel from 1 orange and reserve. Cut off peel from second orange

and white pith from both oranges. Using small sharp knife and working over

bowl to catch juice, cut between membranes to release orange segments. Cut

segments in half crosswise; reserve juice.

Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated

orange peel, and reserved juice from oranges in medium saucepan. Stir over

medium-high heat until sugar dissolves and mixture boils. Reduce heat to

medium-low and simmer uncovered until berries burst and juices thicken

slightly, stirring frequently, about 20 minutes. Remove from heat; stir in

orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and

chill. (Can be prepared 1 week ahead. Keep refrigerated.)

Yields about 3 cups.