This is a great dish to bring to a Thanksgiving potluck. It's pretty easy, can be made ahead, and is a real crowd pleaser. Not your traditional, can-shaped blob of cranberry gel!
Curried Cranberry Sauce
1 T vegetable oil
2 c fresh cranberries (about 8 oz)
1 T minced fresh ginger
2 c Pinot Noir
1 1/2 c sugar
3 T chopped crystalized ginger
1 t curry powder
large pinch Chinese 5-spice powder
Heat oil in large saucepan over medium 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, about 30 minutes. Add crystalized ginger, curry powder, and five spice powder. Season with salt and pepper. Serve cold, or, if desired, reheat over low heat, stirring often.
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