Baker's Best Spiked Cranberry Sauce

         Yield: 6 Servings
    Categories: Liquor, Holiday, Fruits, Sauces

           -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.