Cranberry Sauce With Pinot Noir

From Bon Appetit, November 1997.

• Ready In: 35 mins
• Serves: 10

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

Directions

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