1/2 cup dried cherries or cranberries
2 cups Merlot
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated fresh ginger
Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and cook, uncovered, 27 minutes or until sauce coats a spoon and is reduced to 1 cup, stirring occasionally. Cool completely.