• 1 cup red wine
• 1 cinnamon stick, broken in half
• 1 12-ounce bag fresh cranberries
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon minced peeled fresh ginger
• fresh herbs (such as rosemary) for garnish (optional)
Bring wine and cinnamon stick to boil in heavy saucepan. Reduce heat and simmer mixture 5 minutes. Add cranberries, water, and sugar, and ginger; bring to boil, stirring until sugar dissolves. Reduce heat tolow; simmer until cranberry sauce thickens and berries collapse, stirring often, about 10 minutes. Discard cinnamon sticks.
Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.