Traditional Cranberry Sauce is so simple to make yet most of the time it just tastes of a sweet/tart sauce that leaves no memories. On the other hand, if you add loads of spices it kills the cranberry taste, so there is just so much you can put in! Last year I saw a jar of Burgundy Cranberry Sauce in a really nice grocery store in London and I wondered if I could make it myself. I tried several versions until I got to this one which is our favourite at home. I use it both in savoury dishes, a good matured cheese and also with desserts like chocolate molten cake, cheesecakes and ice-creams. One thing I have to say is, if the wine isn't good, you won't get a good sauce. So invest in a good Pinot Noir bottle (I realy like the California 2005 DEWN Pinot Noir) forget about the price and think what a dream to open a jar of Pinot Noir Cranberry sauce any time of the year.

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