|-ELAINE RADIS BGMB90B 1/2 Cup servings|
|1 cup||Red wine; either a Caberbnet Sauvignon or a Zinfandel|
|12 ounces||Cranberries; fresh and picked through, rinsed and drained.|
|1 large||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.
Source: THE BOSTON GLOBE; November, 1993
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