Cranberry Relish II

For 2011 Thanksgiving I tried a little variation on the classic recipe using wine. The leftovers went into Cranberry Muffins the next day. This version differs from the classic Glen-Mor Restaurant Cranberry Relish, with larger cranberry pieces and a hint of Cabernet.

Servings: 6

12 oz. cranberries
1 orange for zest

3/4 to 1 cup granulated sugar
3/4 cup water
1/4 cup red wine (Cabernet Sauvignon or other)

Prepare orange zest
Use a sharp knife or vegetable peeler to peel off several strips of orange peel, about 1-inch long. Slice strips to about 1/4-inch wide.

Boil liquids and sugar
In a small sauce pan, bring the water and wine to a boil. Add 3/4 cup sugar and stir to dissolve. Add the orange peels and cranberries. Reduce heat to simmer for 10 minutes.

Refrigerate for at least 2 hours before serving. Adjust sugar to taste just before serving. Store up to five days in the refrigerator.

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