Mulled Wine Cranberry Sauce

"Thanksgiving 101" by Rick Rodgers: Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."

• Ready In: 45 mins
• Yields: 4 cups

Ingredients

• 2  large navel oranges
• 12  ounces  bag fresh cranberries or 12  ounces frozen cranberries
• 1 1⁄2 cups  hearty red wine, preferably a cabernet-shiraz blend
• 1⁄2 cup  packed light brown sugar
• 1⁄4 cup  chopped crystallized ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground nutmeg

Directions

1. Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
2. Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).