Bob’s Christmas Cranberry Sauce

• 1½ cups Sugar
• 1 cup Red wine (see notes)
• 12 oz Fresh Cranberries
• ½ cup Orange Marmalade
• ½ cup Orange Juice
• 2 Cinnamon sticks
• 1 teas. Allspice, ground
• 2 1-inch pieces of peeled ginger
• Zest of 1 orange

In a medium size saucepan, bring the sugar, wine, orange marmalade, and orange juice to a boil and cook for 1 minute. Add the cranberries (which has been rinsed), cinnamon sticks, allspice, ginger and the orange zest and bring back to a boil.

Simmer uncovered for 20-25 minutes or until all the cranberries burst and the sauce thickens slightly.

Remove the cinnamon sticks and ginger. Remove the cranberry sauce from the heat, place in a bowl and allow to cool thoroughly. Then refrigerate, covered until ready to serve with your Christmas turkey or Bob’s French toast.

Notes:
I prefer a good Shiraz in my cranberry sauce. I have found the Aussie wines to be excellent and reasonably priced as well.

If you would prefer not to use wine for this dish, you can substitute Welch’s Grape juice in equal amounts.