Executive Chef Codney: I have been fortunate enough to work with some amazing chefs. Many of them have been on the culinary Olympic team and competed on an international level. This recipe is a variation of one from the American Culinary Federation Olympic Team in 2000.

Wash and pick through cranberries or currants. Make the syrup and pour over the fruit and let macerate overnight in the refrigerator. Combine the wine, sugar, spices, and liquor and bring to a rolling boil. Reduce to the consistency of syrup. Strain.

Add the berries and simmer until tender and popped open.