Ingredients

Ingredients

1 cup Pinot Noir verjus or 3/4 cup grape juice plus 1/4 cup red wine vinegar

1 cup sugar

1 bay leaf

1 3- to 4-inch stick cinnamon

1 tsp. kosher salt

4 cups cranberries

Preparation

Directions

  1. In medium saucepan combine verjus, sugar, bay leaf, cinnamon and salt; bring to boiling. Add cranberries; return to a boiling. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently. Remove from heat; transfer to bowl. Cool to room temperature (about 2 hours). Remove and discard bay leaf and cinnamon stick. Makes 8 (1/4-cup) servings plus leftovers.

  2. Make Ahead: Prepare sauce. Refrigerate, covered, up to 5 days.