1 1/2 cups sugar
1 cup Cabernet Sauvignon or other dry red wine
1 orange, preferably seedless
2 whole cloves
1 package 12-ounce fresh or frozen cranberries, pick over for stems
1 3-inch cinnamon stick

Combine sugar and wine in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Cut orange in half and stud each half with a clove. Squeeze juice from orange into the pot; then add the orange halves. Stir in cranberries and cinnamon stick and bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently until berries just begin to burst, 5 to 10 minutes. Remove pan from heat and let cool to room temperature. Discard orange, cinnamon and cloves (and any orange seeds). Transfer to an airtight container and refrigerate until cold. Makes about 3 cups.