CRANBERRY SAUCE IN RED WINE

By RoketJSquerl

Ingredients

• 1 bag (12 oz) fresh cranberries
• 1 1/2 cups granulated sugar
• 1 cup light to medium bodied red wine (Pinot Noir or Zinfandel works well)
• 1 cinnamon stick
• zest from 1 orange peeled in a long strip (avoid using white pith)

Details

Adapted from baking-sense.com

Preparation

Step 1

Instructions

Combine all the ingredients in a saucepan.
Heat over medium high until the wine begins to boil and the cranberries start to pop.
Reduce the heat to medium -low and continue cooking for about 10 minutes
The majority of the cranberries should have popped and the mixture will be a little thicker.
Remove the pot from the heat and cool to room temperature.
Remove the cinnamon stick and orange zest.
If you'd like you can slice the orange zest into thin strips and return to the sauce. I just take it out.
Place in a covered container and chill for several hours. The mixture will continue to thicken as it cools.
The cooked cranberries will keep for several weeks in the refrigerator.