| Cranberries in Red Wine
One 12 ounce package of fresh cranberries
1 1/2 cups of sugar
1 cup of dry full bodied red wine such as Cabernet Sauvignon or Zinfandel,
1 cinnamon stick (3 inches) long
1 piece (7 inches long) orange zest
Pick over cranberries and rinse under cold running water; drain. Combine sugar and wine in non-corrodible heavy medium saucepan; heat, stirring over medium heat to boiling. Stir in cranberries, cinnamon stick and orange zest, increase heat to high stirring until mixture returns to boil. |
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Reduce heat to medium low, simmer partially covered, stirring occasionally until cranberries burst, 10 to 15 minutes. Remove from heat, sauce will be runny. Discard cinnamon stick and remove orange zest; cut orange zest into julienne strips and stir back into cranberries. Store in jars with tight fitting lids in refrigerator up to 2 months. Makes 3 cups. |
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