|Photo: Leah Nash for NYT. Food photography is definitely best left to the professionals, especially for a dish like this.|
She did so just as I learned of a recipe that calls for Pinot Noir and cranberries. I was prepared simply to put equal amounts of each in a pan and cook until it was sauce, but I found the actual recipe is a bit more interesting, full of spices.
I used a spice grinder rather than a coffee grinder, because spices would definitely taint coffees. I also used vanilla extract because our local store did not carry vanilla pods. I then heated all of the ingredients in an indispensable cast-iron skillet. I cooked it for a bit longer than called for, but otherwise stuck pretty close to the recipe.
When Pam walked in the house she exclaimed, "It smells like Christmas!" Which of course it did.
We are going to let this chill overnight and will pair it with another Pinot Noir, but for now we can rely on taste tests of the warm sauce to confirm that this is delicious!