Baker’s Best Spiked Cranberry Sauce

BAKER'S BEST SPIKED CRANBERRY SAUCE

6 Preparation Time :

Categories : Sauces Fruits

Holiday

Amount Measure Ingredient -- Preparation Method -- -- --

-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 - - - - - - - - - - - - - - - - - -