Here in Portland, colored leaves are taking over every street, evening walks are starting to require a puffy, and after almost two months, harvest is almost complete.

You know what that means? Pinot Noir season is officially here!

(Editor’s Note: even though we drink Pinot Noir year-round, our Oregon staple just feels right during the colder months).

So when you’re pouring that glass for yourself tonight, consider saving some for this delicious cranberry sauce. It is easy enough for a weeknight hors d’oeuvre, yet delicious enough to serve alongside at Thanksgiving dinner. Warning: may cause double dipping.

Underwood Pinot Cranberry Sauce

12 oz fresh or frozen Cranberries
¾ Cup Underwood Pinot Noir
¾ Cup Brown Sugar
½ Cinnamon Stick (1 – 1½ inches)
1 tsp grated Ginger
Zest of one Orange
1/8 tsp ground Nutmeg
1/8 tsp ground Allspice
1/4 tsp of kosher salt

Combine cranberries, Underwood Pinot Noir, and sugar into a medium saucepan. Bring to a boil over medium-high heat. Add remaining ingredients, stirring occasionally until cranberries begin to pop. After about 5 minutes, reduce heat to low and break up berries with a wooden spoon. The consistency should become a thick jam-like sauce. Stir a couple more times, remove from heat and let cool for 30 minutes. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Tip from our crew:  When we made this sauce for a winery happy hour, we paired it with Chèvre atop crackers and it was as gone in seconds.

Photography by Emily Triggs