Spiced Cranberry Sauce with Pinot Noir

Rachel Willen
  • Yield: servings


1tablespoon vegetable oil
2cups cranberries (about 8 ounces)
1tablespoon minced fresh ginger
2cups Pinot Noir or other dry red wine
1 1/2cups sugar
3tablespoons chopped crystallized ginger
1teaspoon curry powder
-- large pinch of Chinese five-spice powder


  1. Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. 
  2. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. 
  3. Can be made 3 days ahead. Cover; chill. Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Recipe by Rachel Willen,