Baker's Best Spiked Cranberry Sauce

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