1½ cups granulated sugar
1 cup Cabernet Sauvignon
1 (12-ounce) package fresh cranberries
2 teaspoons grated tangerine rind
1 (3-inch) cinnamon stick
In a medium saucepan over medium-high heat bring the sugar and wine to a boil. Add the cranberries, tangerine rind, and cinnamon stick. Return to a boil, stirring constantly. Reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the cranberry skins pop. Remove from the heat and discard the cinnamon stick. Cool slightly and serve warm or chill for 2 hours if preferred.
Hint: This sauce may be stored in the refrigerator for up to 2 months.
YIELD: 3½ CUPS