Cranberry Zinfandel Port Relish

It’s beginning to rain and that weather keeps me inside and cooking. I
began to research and work on old holiday recipes. I thought I would
tackle traditional family dishes that have not been my favorite during
Thanksgiving and Christmas. I read a cranberry jelly recipe somewhere
that used orange liquor, orange zest and port and I immediately
thought of my favorite port; Brown Estate Red Zinfandel Port. We are
having old friends over and I wanted to just enhance an old tradition.
Simple and delicious!

Cranberries have history in England, Europe and North America. Did you
know that Native Americans combined cranberries (which have a natural
preservative) with dried meat mixtures to prolong shelf life and that
in 1912 sauce was first commercially canned by the Cape Cod Cranberry
Company which marketed the sauce as "Ocean Spray Cape Cod Cranberry
Sauce?" It has been a tradition for many years.

Featured Ingredients

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A complex and saccharine bouquet of clove, cinnamon and nutmeg flavors. This a favorite secret ingredient in many BBQ recipes. Size Options
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Cranberry Zinfandel Port Relish Recipe

Preparation Instructions

Combine all ingredients in medium stockpot. Bring to a boil, covered.
Remove cover and simmer for 25 minutes; cranberry skins will begin to

Remove from heat and use immerser (or blender) to chop well. Chill and serve.

Helpful Hints

*This Zinfandel Port has a light raisin, allspice berry and dark
cherry new world chewy flavors that I love!


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