Cranberry Sauce

This recipe was given to me at the bridge table. It was too late to try it that year, as cranberries had just gone out of season, so the next year I made sure I had some cranberries. This is my hands-down absolute favorite cranberry sauce. The little pieces of lemon rind really take it to a whole new level. Love this stuff.


2  apples, peeled, cored and cut up small 
2  whole  thin skinned oranges (with rind) cut up small
1  whole  Meyer lemon, (with rind) cut up small
1  lb  fresh cranberries
2-1/2  cups  sugar
1/2  cup  red wine

Hand cut the apples, oranges, and Meyer lemon. (Try to get a Meyer lemon, as they are thinned skinned, sweeter, and have less of the bitter white lining under the rind. If not available, use only a thinned skin lemon.)

Put everything in a pot and bring to a boil. Simmer about 10 minutes. Cranberries will pop and the whole mixture will thicken.

Can be made several days ahead.