Recipe: Cranberries in Red Wine (using orange zest and cinnamon)

CRANBERRIES IN RED WINE

1 (12 oz) package fresh cranberries
1 1/2 cup sugar
1 cup dry red wine (Cabernet or Zinfandel)
1 cinnamon stick (3-inches long)
1 piece orange zest (about 7-inches long)

Pick over cranberries removing stems and shriveled berries. Rinse under cold water, drain. Set aside.

Combine sugar and wine in medium saucepan, heat, stirring, over medium heat to boiling. Stir in cranberries, cinnamon stick and orange zest. Increase heat to high. Continue stirring until mixture returns to boil. Reduce heat to medium-low; simmer partially covered stirring occasionally, until cranberries burst, 10 to 15 minutes.

Remove from heat. Sauce will be runny. Remove and discard cinnamon stick.

Lift out zest, let cool slightly. Cut zest crosswise into julienne strips, stir back into cranberry mixture. Let cool at room temperature.

Spoon mixture into jars with tight caps and store in refrigerator up to two months.

Source: Larry Cook, 1990's