Cabernet Cranberries

1 1/2 cups superfine sugar

1 cup cabernet sauvignon

12 oz cranberries

2 teaspoons grated tangerine rind

1 3-inch cinnamon stick

Combine the sugar and wine in a medium saucepan and bring to a boil. Add the remaining ingredients and return to a boil, stirring constantly. Reduce the heat and partially cover. Simmer for 10-15 minutes or until the cranberry skins pop. Remove and discard the cinnamon stick. Serve at room temperature or chill for 2 hours. 

Yields 3 cups