Ingredients

• 1 12-ounce bag cranberries
• 1 1/2 cups fruity red wine (such as Merlot)
• 1 1/4 cups (packed) golden brown sugar
• 1/3 cup minced crystallized ginger
• 1 tablespoon grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

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Instructions

1. 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.)