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Mulled Cranberry Sauce

Not for cranberry traditionalists...

12 ounce		bag of cranberries
1½ cups		fruity red wine (such as Merlot)
1¼ cups		golden brown sugar (packed)
1/3 cup		minced crystallized ginger
1 Tbs		grated orange peel
½ tsp		ground cinnamon
½ tsp		ground allspice
¼ tsp		ground cloves

1	Combine all ingredients in a large saucepan Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium- thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
2	Transfer sauce to bowl. Refrigerate till cold, about 3 hours (Can be prepared 1 week ahead. Cover, and keep chilled.)

Yield: 2 1/2 cups

Cooking Tips

*This may be served cold, but it is far better warmed.

Recipe Source

Bon Appetit