Ingredients

• 1  cup Pinot Noir verjus or 3/4 cup grape juice plus 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

Directions

1. In medium saucepan combine verjus, sugar, bay leaf, cinnamon and salt; bring to boiling. Add cranberries; return to a boiling. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently. Remove from heat; transfer to bowl. Cool to room temperature (about 2 hours). Remove and discard bay leaf and cinnamon stick. Makes 8 (1/4-cup) servings plus leftovers.

2. Make Ahead: Prepare sauce. Refrigerate, covered, up to 5 days.