In a medium sized saucepan over medium heat, combine the sugar, orange juice, white wine and cinnamon. Simmer for about 3-5 minutes, stirring occasionally, until the sugar dissolves.
Add in the cranberries, diced apple, ginger and chili flakes (if using).
Simmer the mixture uncovered for about 20-25 minutes, stirring occasionally. The cranberries will begin to pop/burst and break down. You'll notice the sauce thicken and get syrupy.
Remove from heat, stir in orange zest. Transfer to a shallow dish or bowl and allow to cool before serving. Remove cinnamon stick prior to serving. Can be made 2 days in advance.
Store in the fridge in an air-tight container for 10-14 days. If you don’t like a chunky cranberry sauce, you can use a potato masher to smooth it out or even blitz in your blender until smooth.Sauce thickens as it cools.
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