Pick over the cranberries and discard any bruised or discolored berries. Wash and drain.

Bring wine and sugar to a boil in a large 12-inch skillet. Add cranberries, turn heat down and simmer 30 seconds, or until the berries just begin to pop.

Lift poached cranberries out of hot liquid onto a sheetpan to cool, using a small strainer for lifting. When poached, refrigerate cranberries while the wine syrup is cooling. When both are cool, put the berries in plastic containers and pour the wine syrup over them. The cranberries will intensify the color of the syrup as the mixture sits in the refrigerator.

Use for garnishing desserts.