4 cups of fresh or frozen cranberries
1 tablespoon orange peel, grated
2 oranges, peeled, sliced and quartered
1 cup of raisins
1 cup of pecans, chopped
1/2 teaspoon of cinnamon
1 1/4 cups of white Zinfandel wine
2 1/2 cups sugar
The night before making, soak raisins in enough wine to cover. (This is in addition to the wine ingredient above.)
When preparing, combine berries, peel, oranges, raisins, and wine. Cover and simmer until berries are soft and break open.
Add pecans and sugar, cooking until thermometer reaches the soft-ball stage. Remove from heat and cool.
Tip: This is a great recipe for canning. I usually make large amounts for use at
Thanksgiving, as well as for Christmas gifts. Expect a double recipe to make about
4 1/2 pints.