Mulled-Wine Cranberry Sauce

Makes about 3 cups

2 large navel oranges

Finely grate peel from 1 orange and reserve.   Cut off peel from second orange and white pith from both oranges.  Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments.  Cut segments in half crosswise, reserve juice.

1 12-ounce bag fresh cranberries (3 cups)

1 ½ cups dry red wine

½ cup raw honey

¼ cup Ginger Cane Sugar

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Combine cranberries, wine, honey, Ginger Cane Sugar, cinnamon, cloves, nutmeg, grated orange peel and reserved juice from oranges in medium saucepan.  Stir over medium-high heat until honey and sugar dissolves and mixture boils.  Reduce heat to medium-low and simmer, uncovered, until berries burst and juices thicken slightly, stirring frequently, about 20 minutes.  Remove from heat; stir in orange segments.  Transfer sauce to bowl.  Cool to room temperature.  Cover and chill.  (Can be prepared 1 week ahead.  Keep refrigerated.)