Cranberry Sauce With Pinot Noir The New York Times Jeff Gordinier Yield: 2½ cups 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups fresh or thawed frozen cranberries 1½ cups Oregon pinot noir 1 cup light brown sugar, loosely packed 1 cup clover or wildflower honey 1 cup fresh orange juiceZ 6 strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler 2 (4-inch) sprigs rosemary 1 small cinnamon stick 1 vanilla pod Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground. In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices. With the tip of a paring knife, split vanilla pod lenghwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool. Note: This is a Thanksgiving recipe from the chef, Jenn Louis, of Lincoln Restaurant and Sunshine Tavern in Portland. She says "...Oregon pinot noir keeps the cranberry sauce bright and clean."

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