Recipe by rosered
From Woman's Day magazine. This can be made up to two weeks ahead. Refrigerate in airtight container. Why open a can of cranberry sauce when making your own is so easy and a lot more tasty.
- 1 3⁄4 cups sugar
- 2 cups red wine
- 2 (12 ounce) bags fresh cranberries, picked over and rinsed
- 1⁄4 cup balsamic vinegar