Ingredients

• 1 3/4 cups red Zinfandel
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 6 whole allspice
• 6 whole cloves
• 2 cinnamon sticks
• 1 3×1-inch strip orange peel
• 11 2-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. Transfer sauce to medium bowl. Cool. Cover and refrigerate until cold.

Can be made 1 week ahead. Keep refrigerated.