Zinfandel-Cranberry Compote and Zinfandel
Start a new holiday tradition with this zippy version of cranberry relish. It has a lovely spice and the Zinfandel adds a depth of flavor.
1 bottle (750ml) Zinfandel or Aglianico
1 Tbs. grated orange zest
2 cups sugar
¾ cup orange juice
½ cup dried cherries or dried cranberries
1 cinnamon stick
1 vanilla bean
½ tsp. kosher salt
2 packages (12 ounces each) fresh cranberries
Combine all ingredients except cranberries in a non-reactive 3-quart saucepan. Stir to dissolve sugar. Bring to a boil; reduce heat and simmer until volume is reduced by half. Add cranberries. Continue to simmer until berries just start to change color and burst. Remove from heat. Stir gently with a whisk to break up berries. Remove cinnamon stick and vanilla bean. Let stand at room temperature until cool. Cover and refrigerate 24 hours allowing the flavors to blend.
Makes 6 cups