Thanksgiving Cranberry Sauce

St. Francis’ Cranberry Sauce

Makes approximately 3 cups

• 3 Cups cranberries
• 1 1/2 Cups of St. Francis Old Vine Zinfandel
• 2 Pears
• 2 Oranges
• 2 Apples
• 1 12 oz. can of limeade
• 1 Cup of apricot jam
• 2 teaspoons of fresh ginger
• 2 teaspoons of cinnamon

Chunk up the pears, peeled oranges and apples. Add the wine and limeade to medium saucepan and bring to a boil. Add the cranberries and the chunked up fruit along with the fresh ginger and cinnamon. Stir continually for 5 minutes and then reduce heat to a simmer. Continue stirring until the sauce is thickened to your liking. Turn off heat. Fold in apricot jam and let cool.

Tips:

Great to store in a canning jar.

Option:

Use marmalade if you do not have apricot jam.