Best Spiked Cranberry Sauce
6 -1/2 Cup servings
1 1/2 c Sugar
1 c Red wine; either a Caberbnet Sauvignon or a Zinfandel
12 oz Cranberries; fresh and picked through, rinsed and drained.
1 lg Cinnamon stick
Zest of 1 orange; julliened
In a medium size saucepan, bring the sugar and wine to a boil and cook for 1
minute. Add the cranberries, cinnamon stick and the orange zest and bring back
to a boil. Simmer uncovered for 10 minutes or until the cranberries burst and
the sauce thickens slightly.
Remove the pan heat and discard the cinnamon stick. Allow the berries to cool
and put into a decorative bowel. Refrigerate, covered until ready to use.