kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Happy Thanksgiving!

Hope you enjoy family and friends, and good food and drink today. If you are still scrambling for something to make to take to dinner, try the Zinfandel-Spiced Cranberry Sauce from Epicurious. I've been making it for years, and it's always a great alternative to the stuff out of the can:

Spiced Cranberry Sauce with Zinfandel
Courtesy of

1 3/4 cups red Zinfandel (Kelly's note: plus a glass or two for the chef, of course...)
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
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. 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.)