Ingredients:
8 ounces bag fresh berries
6 ounces frozen berries
1 cup cabernet sauvignon
1 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon ground cloves
Method:
Combine all ingredients in a large pot and bring to a rolling boil, stirring intermittently. Make sure pot has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Yield: 20 ounces