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.

Ready

• 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

Set

• Heavy bottom, medium sized saucepan

Go

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.