Baker's best spiked cranberry sauce
Yield: 6 Servings -
Ingredients:
- 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
Instructions:
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
