An elegant, cinnamon and orange-scented cranberry sauce with Cabernet Sauvignon.
1 1/4 cups granulated sugar
1 cup Cabernet Sauvignon
1 (12-ounce) package fresh or frozen cranberries
2 teaspoons grated tangerine or orange rind
1 (3-inch) cinnamon stick
- Bring sugar and wine to a boil in a medium saucepan over medium-high heat. Add remaining ingredients, and return to a boil, stirring constantly.
- Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop.
- Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Makes 3 1/2 cups.
Tip: Sauce may be stored in refrigerator up to 2 months.