Cabernet Cranberries

Yield: 3 1/2 cups

Ingredients

• 1 1/4  cups  sugar
• 1  cup  Cabernet Sauvignon
• 1  (12-ounce) package fresh cranberries
• 2  teaspoons  grated tangerine rind
• 1  (3-inch) cinnamon stick

Preparation

Bring sugar and wine to a boil in a medium saucepan over medium-high heat. Add remaining ingredients, and return to a boil, stirring constantly.

Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.

Note: Sauce may be stored in refrigerator up to 2 months.