Cabernet Cranberries

This ruby red sauce is great over orange and grapefruit sections, a citrus sorbet, pound cake or vanilla ice cream.

 Ingredients:

12 oz cranberries, picked over and rinsed

1 cup Cabernet

1 cup fresh OJ

1/2 to 3/4 cup sugar

Directions:

Simmer all ingredients together in a non-reactive saucepan just until berries begin to pop. 

Strain through a fine-meshed sieve set over a bowl pressing down on the solids with a wooden spoon to extract as much liquid as possible.

Return the liquid to a saucepan and cook over medium heat, stirring occasionally, until the sauce is thick, about 15 minutes. 

Cool then chill. 

A 3 inch cinnamon sticks works well with this recipe.