1 (12 oz) package of fresh or frozen cranberries
2 cinnamon sticks
1 cup dry red wine (I used a fruity Zinfandel.)
3/4 to 1 1/2 cups sugar (I used 1 cup.)
2 navel oranges, zested and juiced
Put the cranberries (fresh or frozen) in a sauce pan with the cinnamon sticks, red wine, and sugar. Zest and juice the oranges. Reserve half of the zest for garnish. Add the remaining zest and the juice from both oranges to the cranberry mixture.
Stir the cranberry mixture and bring to a boil. Let the mixture simmer (about 15 minutes) until the cranberries have burst. Remove from the heat, let cool, and discard the cinnamon sticks. The sauce will set as it cools. It can be refrigerated, covered from up to five days.
Just before serving, garnish with the remaining fresh citrus zest. Serve at room temperature.