baker's best spiked cranberry sauce

6 servings
  -ELAINE RADIS BGMB90B 1/2 Cup servings
1½ cup Sugar
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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