Special recipe for the holiday

I'm headed to hip little SF Thanksgiving party this year and was assigned to bring the cranberry sauce. Bringing a couple of cans of Ocean Spray seems decidedly unhip (there is nothing sophisticated about can-shaped gelatinous blobs -- they're just too reminiscent of dog food). Thankfully, this recipe came highly recommended by a friend from work. I'm going to make it this afternoon, so it's ready in advance. I think it sounds delish!

SPICED CRANBERRY AND ZINFANDEL SAUCE
(You can prepare this sauce up to two days ahead, then refrigerate)

Ingredients:
2 cups of zinfandel or other fruity dry red wine
3/4 cup sugar
5 (2-inch) orange rind strips
1/2 cup fresh orange juice
6 whole cloves
4 slices peeled fresh ginger (thin slices because a little ginger goes a long way)
2 (3-inch) cinnamon sticks
1 package (12-ounce) fresh cranberries

1. Combine the first seven ingredients in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium, then cook 15 minutes or until mixture begins to thicken and sugar dissolves (it doesn't get very thick like gravy, just a little thicker than watery), stirring occasionally. Strain the mixture through a sieve (I use a fine mesh colander) and discard the solids. Return mixture to pan.

2. Add cranberries to pan; cook over high heat 10 minutes or until the berries pop. Reduce heat to low, then simmer 30 minutes or until mixture is slightly thick. Pour into a bowl to let cool.

Yield: 10 servings (serving size is 1/4 cup)