saucy.

I hate to admit it but I love canned cranberry sauce. I am usually that girl that (tries to) cook everything I possibly can from scratch (with the exception of the occasional mac 'n cheese and brownies....they are just better from a box). However when it comes to cranberry sauce, I make an exception. I remember growing up, every Thanksgiving my sister and I were always known for being the ones that wanted a large 'slice' of cranberry sauce and a large spoonful of olives (for olive fingers of course).

I haven't lost the passion for the cran can...until now. 
I recently came across this recipe for red wine cranberry sauce. yes ma'm. 

Red Wine Cranberry Sauce

Ingredients:
- 1 ⅓ cup sugar

- 1 ½ cup dry red wine

- 1 cinnamon stick (optional)
- 24 ounces package cranberries

- Zest of one lemon

Directions:
1. In a saucepan over medium heat, combine the sugar, wine and cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes.


2. Add the cranberries and the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon. Set aside to cool for at least several minutes and up to several hours. Serve warm. (Do not refrigerate; the flavor is muted by the cold.)