Cabernet Cranberry Sauce
1 12oz PACKAGE FRESH CRANBERRIES
1 CUP SUGAR
1 CUP KIEPERSOL CABERNET SAUVIGNON
1 CINNAMON STICK
2 TBSP ORANGE ZEST
1/4 CUP FRESH ORANGE JUICE
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. Reduce heat to low and simmer, partially covered, for 10-15 minutes or until the cranberries have popped.
Remove from heat and discard the cinnamon stick. Cool slightly or chill for 2 hours. Sauce will thicken as it cools. The sauce can be stored in the refrigerator for up to a month. Enjoy!