Cranberry Sauce with Pinot Noir

I ended up making quite a bit of cranberry sauce this year for Thanksgiving.  The nice thing is that it can be stored in the refrigerator or even frozen.  Cranberry sauce is easy to make from scratch and tastes fresh and tangy–a perfect topping for a roast turkey or slathering on a piece of bread for a leftover turkey sandwich. I normally go with an orange-ginger cranberry sauce but this year I tried making it with pinot noir.  I really enjoyed this version of cranberry sauce, and the addition of the pinot noir gave it a more full-bodied flavor.

Cranberry Sauce with Pinot Noir
Adapted from Closet Cooking
(Makes 4 cups)
Printable Version

Ingredients:

• 4 cups cranberries, whole
• 1 tbsp oil
• 2 tbsp ginger, minced
• 1 cup pinot noir
• 2 cups sugar or to taste

Directions:

1. In a saucepan, cover and cook all ingredients, about 5-10 minutes until the cranberries burst.
2. Mash the cranberries until the sauce is smooth.
3. Let cook uncovered for 5 minutes until fully reduced, stirring occasionally.