Ingredients
1 tablespoon vegetable oil
2 cups fresh or frozen cranberries (a bag)
1 tablespoon minced fresh ginger
3 long orange rind peels
2 cups Pinot Noir
1 cup sugar
3 tablespoons chopped crystallized ginger
1/2 teaspoon curry powder
Large pinch of Chinese five-spice powder
1 sprig fresh rosemary

Method
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
Add wine, orange peels, crystallized ginger, curry powder, five-spice powder, rosemary and sugar; stir to boil and then simmer until mixture is reduced to 2 1/2 cups, about 15 minutes. Turn off flame and let cool for a few minutes.
Place in a serving bowl, put in fridge, and remove an hour before service.