Title: Baker's best spiked cranberry sauce
 Categories: Sauces, Fruits, Liquor, Holiday
      Yield: 6 Servings
 
           -ELAINE RADIS BGMB90B
      6    -1/2 Cup servings
  1 1/2 c  Sugar
      1 c  Red wine; either a Caberbnet
           -Sauvignon or a Zinfandel
     12 oz Cranberries; fresh and
           -picked through, rinsed and
           -drained.
      1 lg Cinnamon stick
           Zest of 1 orange; julliened
 
  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.