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Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Total Time: 30 to 40 minutes

Yield: 10 to 12 servings

A sophisticated twist on the holiday classic, inspired by wine country. This cranberry sauce marries the bright acidity of fresh cranberries with the depth of dry red wine and the subtle warmth of fresh ginger. It strikes a deliberately tart note, allowing the complex flavors of wine and honey to shine through rather than being masked by sweetness.

Ingredients

6 cups - fresh cranberries
1¾ cups - dark brown sugar
1 cup - dry red wine
3 tablespoons - honey
4 (¼-inch-thick) slices - fresh gingerroot, smashed
- Pinch of kosher salt
½ teaspoon - black pepper

Step 1 Combine cranberries, brown sugar, wine, ½ cup water, honey, smashed ginger, and salt in a medium saucepan over medium heat.
Step 2 Simmer gently, stirring occasionally, until the cranberries begin to burst and the sauce thickens to a syrupy consistency, 20 to 30 minutes. The sauce is ready when most berries have popped and the liquid coats the back of a spoon.
Step 3 Remove from heat and stir in the black pepper. Transfer to a storage container and chill thoroughly before serving.
Tips - Choose a full-bodied red wine like Cabernet Sauvignon or Merlot - For a sweeter sauce, gradually add more honey to taste - Can be made up to 1 week ahead and stored covered in the refrigerator - Allow to come to room temperature before serving - Total time: 40 minutes plus chilling