Spicy Cranberry Sauce with Pinot Noir


A delightful spin on classic cranberry sauce. Spicy cranberry sauce with ginger, Pinot Noir red wine, curry powder, and Chinese five-spice.

Photography Credit: Elise Bauer

Here is a delightful spin on a fall favorite—cranberry sauce. The cranberries are cooked in Pinot Noir and spiced with curry, ginger, fennel seeds, and other spices.

A Simply Recipes reader shared this Epicurious recipe with me, which so sounded intriguing, we just had to try it!

Spicy Cranberry Sauce with Pinot Noir

I reduced the sugar and the curry powder a bit and the cranberry sauce came out beautifully—sweet, but not too sweet, seeped in the flavor of a good Pinot Noir, and enlivened with a rich blend of spices.

I highly recommend it if you would like to stretch a bit beyond the standard cranberry sauce.

Spicy Cranberry Sauce with Pinot Noir Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Makes 2 1/2 cups

Chinese 5-spice is a common spice mix for Chinese cooking. If you can't find it, we've included directions on how to make your own.


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

*How to make your own Chinese five-spice powder

Chinese five-spice powder Ingredients:
1 teaspoon peppercorns
4 star anise
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground fennel seeds

In a dry skillet, roast peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 4 star anise in a blender or pepper mill. Mix in ground cloves, ground cinnamon, and ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.


1 Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.

2 Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.

3 Add crystallized ginger, curry powder and five-spice powder.

Serve sauce cold or warm.

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Showing 4 of 23 Comments / Reviews

  • Helen

    Wondering….can this be canned like you do jam?

  • Jennifer

    This recipe is fantastic. After serving it warm on Thanksgiving, I spread it cold on leftover Turkey sandwiches

  • Basil Henneberry

    This the second year making this for Thanksgiving and everyone thought it was a excellent twist on the usual cranberry sauce

  • Rebecca.

    Wow. Thanks so much for making me a cranberry sauce hero. Both men at my table who dislike cranberry sauce had seconds!!

    Wonderful site. I absolutely love it. Thanks so much for offering such tremendous information.


  • Kristen

    Elise, this recipe was WONDERFUL. I served with a hazelnut crusted pork tenderloin and it was a PERFECT compliment. I can’t wait to make again!

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