Mary Bogue's Outrageous Cranberries In Cabernet Sauvignon
Pick over cranberries and rinse under cold running water; drain.
Combine sugar and wine in noncorrodible heavy medium saucepan; heat, stirring over medium heat to boiling. Stir in cranberries, cinnamon stick and orange peel (NO pith), increase heat to high stirring steadily until mixture returns to boil. Reduce heat to medium low, simmer partially covered, stirring occasionally until cranberries burst, 10 to 15 minutes.
Remove from heat and discard cinnamon stick. Now remove the orange peel and using a sharp knife, julienne it into strips and stir back into cranberries. Pour into a shallow bowl (serving dish) and let cool at room temperature. They set up nice and firm and the last relative only leaves when you're out. So go ahead, double this recipe. I always do. And by the way, you can make extra for Christmas if you go ahead and store it in (jelly jars - sterilized with boiling water) in jars with tight fitting lids in refrigerator up to 2 months.