Recipe - Bakers Best Spiked Cranberry Sauce

ELAINE RADIS BGMB90B
6 One half Cup servings
1 One half cup Sugar
1 cup Red wine; either a Caberbnet
Sauvignon or a Zinfandel
12 ounce 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