Cranberry Sauce With Pinot Noir - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 cups cranberries
1 tablespoon fresh ginger, minced
2 cups pinot noir wine or 2 cups dry red wine
1 1/2 cups sugar
3 tablespoons crystallized ginger, chopped
1 teaspoon curry powder
1 pinch five-spice powder, large pinch

Preparation

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 five-spice powder.
Season with salt and pepper.
(Can be made 3 days ahead. Cover; chill).
Serve sauce cold or, if desired, rewarm over low heat, stirring often.