Wine Cranberry Sauce

Ingredients:
1 Tbs. oil
1/2 c. chopped yellow onion
1 1/4 c. sugar
1/2 c. water
1/4 c. red wine
1/2 tsp. ground ginger
1 (12 oz.) pkg. fresh cranberries
2 tsp. grated orange zest

Heat the oil in a medium sized saucepan. Add the onion and cook until translucent. Add the sugar, water, wine, ginger, and cranberries. Bring to a boil, and reduce to a simmer. Cook for about 10 minutes until the cranberries are softened. Remove from the heat and add the orange zest. Chill in the refrigerator for 4-24 hours. Serve chilled or room temperature.

Cranberry Sauce and Chutney

Ingredients:

3 c. fresh cranberries

1 1/2 c. packed brown sugar

3/4 c. water

Mix all ingredients in a medium size saucepan. Bring to a boil on high heat. Reduce to medium-high and cook for 8-10 minutes, stirring frequently until thick. Cool about 5 minutes. Strain the sauce into a bowl. Instead of discarding the skin and mixture left from straining the liquid, it is very good as a chutney and almost tastes like a cranberry jelly. (shown in picture below)