Baker's Best Spiked Cranberry Sauce

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Title: Baker's Best Spiked Cranberry Sauce
Yield: 6 Servings
Categories: Sauces, Fruits, Liquor, Holiday

Ingredients:

-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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini