3 1/2 cups

How to Make It

Step 1

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.

Step 2

Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.

Step 3

Note: Sauce may be stored in refrigerator up to 2 months.

Ratings & Reviews

llawrence1970's Review

October 13, 2012

GrandmaKY's Review

December 17, 2011
I have made this recipe since it came out....I give it as gifts and serve it for the holidays....I too substituted Orange rind for the tangerine. Tastes great. I also have added some ground ginger and ground cloves sometimes. GREAT, EASY and DELICIOUS what more can you ask for..

JenniferBarnes's Review

December 23, 2010
This is a FABULOUS recipe! My family loved it and asks me to make it all the time! I did make a small change. Not that it needed it, but, I thought it would add to the flavor. I added 1/8 tspn of ground cinnamon to the recipe. Also, here in Chicago tangerines are next to impossible to find in the winter so I substituded tangerines for oranges. I had to increase the rind from 2 tspns to 2 1/2 tspns. All in all, this is a keeper!

BKRGRS's Review

October 22, 2010
I have made this recipe each Thanksgiving since I first tried it. For me and members of my family, the holiday isn't the same with any other cranberry sauce.