Wednesday, November 26, 2008

Best Cranberry Sauce Ever

We make this every year and I never tire of it:

Cranberry Sauce with Pinot Noir
1 tbsp oil
2 cups cranberries (about 8 ounces)
1 tbsp minced fresh ginger
2 cups Pinot Noir or other dry red wine (we used Zinfandel)
1 1/2 cups sugar
1 tsp curry powder
3 tbsp chopped crystallized ginger
large pinch of Chinese 5 spice powder

Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and 5 spice powder. Season with salt and pepper.