Another adaptation from Bon Appetit. You can use any fruity, medium- to full-bodied red wine, such as a Côtes-du-Rhone or a blend from the Languedoc, the Southwest region of France.
1 3/4 cups red Zinfandel or other fruity red wine, (see note above)
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3-by-1-inch strip orange peel
1 12-ounce bag fresh cranberries
Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. Makes 3 cups.
