1 Heat Oil In Large Saucepan Over Medium-High Heat. Add Cranberries And Fresh Ginger; Stir Until Cranberries Begin To Burst, 3-5 Minutes. 2 Add Wine And Sugar; Boil Until Mixture Is Reduced To 2 1/2 Cups, About 15 Minutes. 3 Add Crystallized Ginger, Curry Powder And Five-Spice Powder. Serve Sauce Cold Or Warm.