"Pinot Noir verjus adds another layer of flavor to traditional cranberry sauce. And the next day, it’s wonderful to serve any leftover sauce with sandwiches or pancakes."  Purchase verjus here.

Ingredients:

• 1 cup Pinot Noir verjus or 3⁄4 cup grape juice + 1⁄4 cup red wine vinegar
• 1 cup sugar
• 1 bay leaf
• 1 3-to 4-inch stick cinnamon
• 1 tsp. kosher salt
• 4 cups cranberries

Preparation:

1. In medium saucepan combine verjus, sugar, bay leaf, cinnamon, and salt; bring to boiling.
2. Add cranberries; return to boiling. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently.
3. Remove from heat; transfer to bowl.
4. Cool to room temperature (about 2 hours).
5. Remove and discard bay leaf and cinnamon stick.

Make Ahead

Prepare sauce. Refrigerate, covered, up to 5 days.