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."
Recipe information
Yield
Makes 2 2/3 cups
Ingredients
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.)
