SHERRY TRIPLE BERRY CRANBERRY SAUCE

[nverland]

SHERRY TRIPLE BERRY CRANBERRY SAUCE

INGREDIENTS:

One 12-ounce bag cranberries
One 4.4-ounce container blueberries (about 3/4 cup)
One 6-ounce container raspberries (about 1 cup)
3/4 cup granulated white sugar
1/2 cup Sherry Cooking Wine
1/2 cup water
1 teaspoon orange zest
One medium orange, juiced
1/8 teaspoon cinnamon

DIRECTIONS:

Combine the cranberries, blueberries and raspberries in a medium saucepan. Add in the sugar, sherry, water, orange zest, orange juice and cinnamon; stir to combine, then bring to a boil over medium-high heat.
Reduce heat to simmer (low) and continue to cook until the berries begin to burst and break-down and the sauce begins to thicken. Let cool. Keep refrigerated until ready to serve.