1 3/4 cups red Zinfandel
1/2 cup sugar
3/4 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 peppercorns
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries
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 to get rid of the whole spices. 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. Or freeze a LONG time ahead.)
Makes about 3 cups.
The Johnson Family Cookbook