Spice Island Zinberry Sauce

Fall is here and cranberries and grapes are be being harvested just in time for the coming Thanksgiving holiday. This is a versatile cranberry sauce that is great with everything from pancakes (sour cream pancakes) and ice cream, to roasted game. Better yet you can make a lot and freeze it to enjoy throughout the year.

This recipe makes about 3 cups.


  • 1 ¾ cups Zinfandel wine
  • ¾ cup sugar
  • Zest of 1 large orange
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 12 oz of fresh cranberries (can usually be found in 12 oz bags) divided in half


  • Heavy bottom, medium sized saucepan


  1. Add all ingredients to pan, except reseerve 6 oz of cranberries.
  2. Place on medium-high heat and bring to boil.
  3. Cook, stirring occasionally, to the mixture is sauce-like (about 10 minutes).
  4. Add remaing cranberries and cook about another 5-7 minutes.
  5. Remove from heat and cool to room temperature.
  6. Can be covered and refrigerated for about a week.
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