and then, as i am so very well known to do, i left it behind. in the back of our refrigerator. there was much wailing and sadness when i realized i had left it behind, while drinking a sam adams cranberry ale, no less. dejected, i sent the boys (bear and my brother), to get some ocean spray stuff-in-a-can. oh well, i'll just have to eat it as dessert or top everything with it in the next few days. the bear usually isn't a fan of cranberry sauce, but he said he would even help as this one is rather delicious.
i know i'm posting this sort of backwards, but in case you need a recipe for christmas dinner or even next year's festivities, here ya go. i got it from a fellow OC nestie. i used less oil in our fab non-stick pan, substituted more fresh ginger for the crystallized, and really didn't taste a need for any more sugar at the end.
pinot noir cranberry sauce
1 T. oil
12 oz. bag cranberries
1 T. fresh ginger, minced
1-1/2 c. pinot noir
1 c. sugar
2 T. crystallized ginger, chopped
Heat oil in a saucepan over medium high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and 1 cup sugar; boil about 30-45 minutes until sauce begins to thicken and reduce. Add crystallized ginger. Taste for sweetness; add more sugar if necessary. Serve warm or cold.