Pinot Noir Cranberry Chutney
1 Tablespoon Olive Oil
2 cups Cranberries (about 8 ounces)
1 Tablespoon Minced Fresh Ginger
2 cups Pinot Noir
2 glasses Pinot Noir
1 1/2 cups Sugar
3 Tablespoons Crystallized Ginger,chopped
1 teaspoon Curry Powder
1/8 teaspoon Chinese Five-Spice Powder
Open the bottle of Pinot Noir and pour a glass for the chef. Heat the oil in large saucepan over medium-high heat. Sip your glass of Pinot Noir while the oil heats. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add 2 cups of Pinot Noir and sugar to the saucepan; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. While the chutney cooks, pour some more Pinot Noir into your glass. Continue to sip and enjoy your glass of Pinot Noir. Add crystallized ginger, curry powder and five-spice powder. (Can be made up to three weeks ahead.) Place in a sealed container and keep refrigerated.) Serve sauce cold, room temperature or rewarm over low heat, stirring often.
Serve with chicken, pork tenderloin, turkey, grilled fish, and as an appetizer with goat cheese and French bread.