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5 minutes
25 minutes
30 minutes
- 1 tablespoon vegetable oil
- 2 cups fresh or frozen cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Pinot Noir or other dry red wine
- 1 cup sugar
- 3 tablespoons chopped crystallized ginger
- 1/2 teaspoon curry powder
- Large pinch of Chinese five-spice powder*
- In a large saucepan over medium-high heat, infuse the oil with the vibrant flavors of cranberries and fresh ginger until the cranberries burst, which usually takes 3-5 minutes.
- Combine the wine and sugar in a pot and simmer until the mixture reduces to 2 1/2 cups, approximately 15 minutes.
- Add crystallized ginger, curry powder, and Chinese five-spice powder to the sauce. Serve the sauce either cold or warm.
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