Cabernet Cranberry Sauce

• 1 cup sugar
• 1/2 cup cabernet sauvignon wine (almost any red wine will work)
• 1/2 cup orange juice
• 2 tablespoons orange zest
• 1 cinnamon stick
• 12 ounces bag fresh cranberries
• 1 pinch salt
• 1 pinch cayenne
• 1/4 cup cold water

1. Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
2. Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

sugar, cabernet sauvignon wine, orange juice, orange zest, cinnamon, fresh cranberries, salt, cayenne, cold water

Taken from www.food.com/recipe/cabernet-cranberry-sauce-338726 (may not work)