Opolo Spiced Cranberry Sauce
This recipe was sent to me from Opolo Vineyards in Paso Robles. I’ve been a fan of their line-up of zins for a long time so this recipe sounds really good to me. I’ll be adding it to my Thanksgiving menu this year. I’ll let you know what I think of it - please let me know if you try it and what you think.
Ingredients:
3 1/2 cups Opolo Mountain Zinfandel
2 cups sugar
2 cups (packed) golden brown sugar
12 whole cloves
12 whole allspice
4 cinnamon sticks
2 - 3×1 inch strips orange peel
2 - 12 oz bags fresh cranberries
Preparation:
Combine all ingredients, except cranberries, in a medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 3 1/2 cups, about 15 minutes. Strain syrup into large saucepan. Add cranberries t syrup and cook over medium heat until berries burst, about 6-8 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. keep refrigerated.)
Note from the winery: Unless your family really loves cranberry sauce, you might want to cut tis recipe in half. The best part about doing that is that you’ll end of with half a bottle of Mountain Zinfandel left over to drink while you cook! Happy Holidays!
I wish you all a joyful Thanksgiving - there is so very much to celebrate and be grateful for. I am thankful to all of you who have come along on this writing journey with me the last 5 months - I look forward to many more things to raise a glass to. I’ll Drink to That!
Opolo Mountain Zinfandel - 2007
The ‘07 Mountain Zinfandel is loaded with gobs of boysenberry, wild cherry 
and blackberry. Rustic anise and ripe velvety tannins on the finish.