Rick Rodgers, cookbook author and teacher, says, “The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice — and I’ve been making it this way every year since.”

Makes 2 2/3 cups.

INGREDIENTS

  • 112-ounce bag cranberries
  • 1 1/2cups fruity red wine (such as
    merlot)
  • 1 1/4cups (packed) golden brown sugar
  • 1/3cup minced crystallized ginger
  • 1tablespoon grated orange peel
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon ground allspice
  • 1/4teaspoon ground cloves

    DIRECTIONS

    Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)