Zinfandel Cranberry Sauce


1 3/4 c Zinfandel or Zinfandel-based blend
1/2 c sugar
1 c packed brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
3 (1 inch) strips of orange peel
1 (12oz) bag fresh cranberries


Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-0high heat, stirring until sugar dissolves.
Reduce heat and simmer until reduced to about 1 cup. 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 well until cold.