Ingredients

• 1 3/4 cups red Zinfandel
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 6 whole cloves
• 6 whole allspice
• 2 cinnamon sticks
• 1 3x1-inch strip orange peel
• 1 12-ounce bag fresh cranberries

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Instructions

1. 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. (Can be made 1 week ahead. Keep refrigerated.)