cranberry sauce gingered

1 T coconut or avocado oil
2 c cranberries (about 8 ozs)
1 T  minced fresh ginger
2 c Pinot Noir or other dry red wine
1 1/2 c sugar
3 T chopped crystallized ginger
1 t curry powder
large pinch of Chinese five-spice powder

1. Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 30-45 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
2. discovered on epicurious.com