Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ELAINE RADIS BGMB90B 12 oz Cranberries; fresh and
6 -1/2 Cup servings -picked through, rinsed and
1 1/2 c Sugar -drained.
1 c Red wine; either a Caberbnet 1 lg Cinnamon stick
-Sauvignon or a Zinfandel 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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