Jellied Cranberry Sauce with Wine

You’ll need:
12 ounces fresh cranberries
1 ½ cups sugar
¾ cup Merlot (or red wine of your choice)
1 cinnamon stick, broken in half

Rinse the cranberries and remove any stems. Combine all of the ingredients in a medium saucepan and simmer over medium heat until the berries pop, about 10 minutes. Run the mixture through a food mill.  If you don’t have a food mill, push the mixture through a fine sieve with a plastic spatula.  Pour the mixture into molds and refrigerate until firm.  To unmold, invert the mold onto a serving plate and shake until the jelly slips out.  You might have to run a knife down the inside of the mold to help it release.