... Rosé of Zinfandel Cranberry Sauce

Back to Recipes

Serves 10- 12 as a side dish


1 lb fresh cranberries, rinsed well and picked over

2 cups (or enough to cover the cranberries) Pedroncelli Dry Rosé of Zinfandel

¼ cup freshly squeezed orange juice

¼ cup sugar (or add more if desired or to taste)

½ teaspoon lemon zest

¼ teaspoon each ground cloves, allspice and nutmeg

1 ½  cups halved holiday or seedless red grapes


Rinse the cranberries and put into a medium sized sauce pan.  Add Rose of Zinfandel to just cover.  Bring to a boil and cook until the berries are just “soft” approximately 10-15 minutes.  Then mash the berries.  Bring back to a boil and add the OJ, sugar, lemon zest and spices and mix thoroughly.  Lower heat to a simmer and cook until reduced to a sauce like consistency, 15-20 minutes.  Then add half the grapes and simmer until they are “soft”.  Remove from heat and add remaining grapes and mix.  Chill overnight for best results or at least 4 hours before serving. 

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927