Cranberry Sauce

This is only the second year I've ever made homemade cranberry sauce and I honestly don't know what I was doing all these years . . . yes, I still buy a can of the jellied stuff because my daughters love it, but I'm hoping they'll outgrow it soon.

I read a lot of recipes and decided I wanted to keep it somewhat simple.  So this is what I did --in a saucepan, I combined:

1 bag of cranberries
3/4 cup sugar
zest of one naval orange
1/4 tsp. cinnamon
a micro-pinch of salt (because salt always brings out the best in a sweet dish)
3/4 cup sweet-ish rose wine (not like a Moscato or anything that sweet -- it was marketed as a "dry" rose, but that wasn't really accurate, hence my using it in the cranberry sauce)

I brought this all to a boil and then simmered it for about 20 minutes, until the cranberries broke down, and it became nice and thick.   I used a potato masher to break up whatever cranberries were still in tact, let it cool, and am refrigerating it till tomorrow.  I plan to put it in a lovely crystal bowl from Tiffany (wedding present!) about an hour before serving because I like it best at room temperature.

Hope you like this version too!