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
INSTRUCTIONS
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
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