Caberbet Cranberries

(from Lucianolinda’s recipe box)

Source: Southern Living-Renie Steves, fort Worth, Texas

Categories: sauce- gravies-seasonings

Ingredients

  • 1 1/4 cups sugar
  • 1 cup Cabernet Sauvignon
  • 1 912oz.) pkg. fresh cranberries
  • 2 tsp. grated tangerine rind
  • 1 (3-inch) cinnamon stick

Directions

  1. 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.
  2. 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.

  3. makes 3 1/2 cups

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

Email to a friend | Print this recipe | Back