Cranberry Sauce-Merlot

I had many people ask why the cranberries were not in a log shape. You know there are a lot of people that have never had fresh cranberry sauce. They think it is to hard to make, but it is quite simple.

4 cups Merlot (wine)
4 star anise
2 (12 ounce bags) cranberries
2 cups brown sugar, packed
1 teaspoon  fresh rosemary, minced
1/2 teaspoon allspise
orange zest
juice of 1 orange

In a deep, 10" Dutch oven, combine Merlot, star anise, and orange juice. Bring to boil over 12 to 14 charcoals, until mixture is reduced to one half. About 8 to 10 minutes. Continue to boil, and add remains ingredients, stirring occasional. Reduce charcoals by 1 or 2, and simmer until cranberries burst and mixture thickens. You may need to press some berries against the side of oven with a wooden spoon to pop them.  Transfer to bowl. Refrigerate until cold, About 2 to 3 hours.