You'll find layers of red fruit in our Collier Falls Zinfandel, so incorporating this wine into a Cranberry Zinfandel Sauce sounds like a side dish that's bursting with flavor for your Thanksgiving table. Plus, the pepper and spice from the wine will make this sauce a nice compliment to a variety of holiday main courses and goes great with cheese too! Here's the recipe courtesty of Whole Foods Market, with Collier Falls 2010 Zinfandel being used for the wine of course!
Serves: 3 cups of sauce
2 cups 2010 Collier Falls Zinfandel wine
2 cinnamon sticks
1 cup sugar
1 cup brown sugar
1 (12 ounce) bag fresh or frozen cranberries
2 oranges, zest of
1 lemon, zest of
2 tablespoons pomegranate juice
Pinch of fine sea salt
Place wine, sugars and cinnamon in a medium pot and stir to combine. Bring to a gentle simmer and cook for about 5 minutes.
Add cranberries, lemon and orange zest, pomegranate juice and salt. Stir and cook slowly over low heat for 30 to 40 minutes, stirring frequently, until all cranberries have burst and sauce becomes a thick syrupy consistency. Take from heat and let cool. Serve warm, cold or at room temperature.