Spiced Cranberry Sauce with Pinot Noir

Spiced Cranberry Sauce with Pinot Noir

Rachel Willen


  • 1 Tablespoon  vegetable oil
  • 2 Cups  cranberries
  • 1 Tablespoon  minced ginger
  • 2 Cups  pinot noir or other dry red wine
  • 1 1/2 Cup  sugar
  • 3 Tablespoons  chopped crystallized ginger
  • 1 Teaspoon  curry powder
  •   Large pinch of Chinese five-spice powder
  •   Salt and pepper, to taste

A hint of curry powder and Chinese five-spice powder, along with a nice splash of pinot noir, liven up a Thanksgiving essential. Don't leave the kitchen without it.

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Heat the oil in a large saucepan over medium-high heat. Add the cranberries and fresh ginger. Stir until the cranberries begin to burst, about 3 minutes. Add the wine and sugar. Boil until the mixture is reduced to 2 ½ cups, about 15 minutes. Add the crystallized ginger, curry powder, and five-spice powder. Season with salt and pepper, to taste.

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