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Spiced Cranberry Sauce with Pinot Noir


Spiced Cranberry Sauce with Pinot Noir

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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  • 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


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.