Red Wine Cranberry Sauce With Honey and Ginger

• 2 (12-ounce) packages fresh cranberries (6 cups)
• 1 3/4 cups dark brown sugar
• 1 cup dry red wine
• 3 tablespoons honey
• 4 (1/4-inch-thick) slices fresh ginger root, grated
• Pinch kosher salt
• 1/2 teaspoon black pepper

Method

• In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

This was the new cranberry sauce that we tried this Thanksgiving--it was very good, although not better than the Raspberry Cranberry sauce we usually make.  It was an excellent accompaniment to the goose as well as the turkey.