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What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and author of five cookbooks, including the recent “Cindy’s Supper Club” (Ten Speed Press, 2012). It’s tarter than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.
- 2 (12-ounce) packages fresh cranberries (6 cups)
- 1 3/4 cups dark brown sugar
- 1 cup dry red wine
- 3 tablespoons honey
- 4 (1/4-inch-thick) slices fresh gingerroot, smashed
- Pinch kosher salt
- 1/2 teaspoon black pepper
- In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.
Source: The New York Times