1 tablespoon vegetable oil
2 cups cranberries (about 8 ounces)
1 tablespoon minced fresh ginger
2 cups Pinot Noir or other dry red wine
1 1/2 cups sugar
3 tablespoons chopped crystallized ginger
1 teaspoon curry powder
Large pinch of Chinese five-spice powder

Heat oil in large pan over medium-high heat. Add cranberries and fresh ginger; stir until berries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry and five-spice powder (a blend of anise, cinnamon, star anise, cloves and ginger.)

Season with salt and pepper to taste. Can be made 3 days ahead; cover and chill. Serve cold or warm. Makes 2 1/2 cups.

- From Bon Appetit