Cranberry Sauce

Cranberry Sauce
(2)

1 tbsp cooking oil

250 g cranberries

2 tsp freshly grated ginger

200 ml dry red wine

75 g sugar (or to taste)

1/2 tsp garam masala

1/8 tsp Chinese five-spice blend

50 ml water

Freshly ground pepper and salt

Heat the oil in a pot and let the cranberries and ginger simmer for a few minutes over medium heat, or until the berries begin to burst. Stir in the wine and sugar, and let simmer for 10 minutes.

Add the spices and simmer for a few more minutes, adding water if necessary.

Adjust seasoning with pepper and sugar to taste.

Can be served hot or cold.