This variation on the traditional cranberry sauce is an interesting combination of the spicy sweet taste of Zinfandel wine with the tang of citrus zest. The perfect taste twist for turkey! Also serve as an accompaniment to bold cheeses.
Place wine, sugars and cinnamon in a medium pot and stir to combine. Bring to a gentle simmer and cook until thickened slightly, about 5 minutes.
Add cranberries, lemon and orange zest, pomegranate juice and salt. Stir and cook slowly over low heat, stirring frequently, until all cranberries have burst and sauce becomes a thick syrupy consistency, 30 to 40 minutes. Remove from heat and let cool. Serve warm, cold or at room temperature.
Per Serving: Serving size: About Â¼ cup, 180 calories (0 from fat), 55mg sodium, 49g carbohydrates, (1 g dietary fiber, 36g sugar), 40g protein.
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