By Melissa ClarkTotal Time40 minutes, plus chillingRating5(1,827)NotesRead community notesWhat 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 cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.Featured in: Class Up Your Cranberry SauceLearn: Melissa Clark’s Thanksgiving or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:10 to 12 servings2(12-ounce) packages fresh cranberries (6 cups)1¾cups dark brown sugar1cup dry red wine3tablespoons honey4(¼-inch-thick) slices fresh gingerroot, smashedPinch of kosher salt½teaspoon black pepperIngredient...
