Mulled Cranberry Sauce

Mulled Cranberry Sauce
Mulled Cranberry Sauce
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."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 2/3 cups
American Sauce Side Thanksgiving Vegetarian Cranberry Fall Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 tablespoon grated orange peel
  • Carbohydrate 72 g(24%)
  • Fat 0 g(0%)
  • Fiber 3 g(14%)
  • Protein 0 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 33 mg(1%)
  • Calories 327

Preparation 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.)

Preparation 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.)

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