Combine allspice, cloves and peppercorns in a spice grinder and
pulse until finely ground.
In a medium saucepan, combine cranberries, wine, brown sugar,
honey, orange juice, zest, rosemary, cinnamon stick and ground
spices.
With the tip of a paring knife, split vanilla pod lengthwise. Use the
back of the knife to scrape seeds from the pod. Add seeds and pod
to pot.
Bring mixture to a boil, then reduce heat to a gentle simmer. Cook,
stirring often until cranberries have burst and liquid thickens
slightly, about 15 min. Remove from heat; discard zest, rosemary,
cinnamon stick and vanilla pod. Transfer to a bowl and let cool.
Originally Submitted
11/20/2014
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