By Chef Jet
June 15, 2017
1Bring sugar, orange juice, orange zest, cloves, allspice, and cinnamon sticks to a boil in a 4-quart saucepan. Cook, stirring until syrup is clear, about 3 minutes.
2Add cranberries and cook just until they begin to pop, about 5 minutes.
3Remove from heat and cool. Refrigerate 1 to 3 days before serving. Remove cloves, allspice and cinnamon sticks before serving.
2 1/2 cups sugar
1 1/2 cups orange juice
6 allspice berries
4 (3-inch) cinnamon sticks
2 (12-ounce) bags fresh cranberries
grated zest of 2 oranges