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  Recipe Home » Sauces » Baker's Best Spiked Cranberry Sauce
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  Baker's Best Spiked Cranberry Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
-ELAINE RADIS BGMB90B
6 -1/2 Cup servings
1 1/2 cup Sugar
1 cup Red wine, either a Caberbnet Sauvignon or a Zinfandel
12 oz Cranberries, fresh and picked through, rinsed and drained.
1 large Cinnamon stick
Zest of 1 orange, julliened
Instructions:
In a medium size saucepan, bring the sugar and wine to a boil and
cook for 1 minute. Add the cranberries, cinnamon stick and the
orange zest and bring back to a boil. Simmer uncovered for 10 minutes
or until the cranberries burst and the sauce thickens slightly.

Remove the pan heat and discard the cinnamon stick. Allow the berries
to cool and put into a decorative bowel. Refrigerate, covered until
ready to use.

Source: THE BOSTON GLOBE; November, 1993
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