| 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. |
|
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. |
