Red Pepper-Red Wine Cranberry Sauce

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   Place all ingredients except water in a heavy 3-quart saucepan. Add enough water to cover fruit and bring to a boil. Reduce to simmer and cook for about 15 minutes or until cranberries pop, fruit is softened, and mixture is thickened. Stir frequently during cooking, adding a bit of water if it seems dry. Taste and adjust heat and sweetness. Remove lemon and cinnamon sticks to serve. Serve hot or cold. Keeps well for several days stored tightly covered in the fridge. Can also be frozen for a month or two. Doubles easily.

* Per serving · 4 servings · Values may vary.

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