Ingredients:

• 1 C. Kendall-Jackson Pinot Noir Verjus
• 1 C. sugar
• 1 bay leaf
• 1 tsp. kosher salt
• 1 cinnamon stick
• 4 C. fresh or frozen cranberries

Preparation:

1. In a 2 qt. saucepan, combine Verjus, sugar, bay leaf, salt and cinnamon stick and bring to a boil.
2. Add cranberries and return to a simmer.
3. Turn heat to low and cook for 10 to 12 minutes more, stirring often to prevent the sugar from burning.
4. Allow to cool to room temperature before serving. (The cranberry sauce may also be refrigerated for later use. Use within 5 days.)

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