6 whole cranberries
3 c. water
1 c. sugar
1 c. light brown sugar
1 c. white wine
1/2 tsp. hot pepper sauce
1/2 tsp. grated nutmeg
1/4 tsp. grated ginger
1 tsp. grated lemon peel
Lemon slices for garnish

In a Dutch oven or large kettle place cranberries, water and both sugars. Heat to boil and simmer, covered, for 5 minutes or until berry skins pop. Drain, reserving 3 1/2 cups of liquid. Place berries in cups of liquid. Place berries in blender and puree, then strain to remove skins. Mix with reserved liquid and place in large saucepan.

Add wine, hot pepper sauce, nutmeg, ginger, and lemon peel. Simmer, covered, for 5 minutes. Chill until cold.

To serve, ladle into shallow dishes and garnish with thin lemon slices and additional grated nutmeg. Add dashes of sour cream if desired. Makes 6 to 8 servings.