Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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