Spice Cranberry Sauce with Zinfandel
- 1 cup (packed) golden brown sugar
- 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. DO AHEAD Can be made 1 week ahead. Keep refrigerated.