Monday, November 19, 2007

Cranberries in Pinot Noir

Lots of thanks to Kristy for turning me on to this recipe! I believe she found it through Simply Recipes, but I used the Epicurious version. I was a little intimidated by the amount of curry, so I reduced it to 1/4 tsp. Chris and I both thought it was perfect! A little different than ordinary cranberry sauce, but not so different that you'll ruffle the feathers of Thanksgiving traditionalists.

Cranberries in Pinot Noir

  • 1 tablespoon vegetable oil
  • 2 cups cranberries (about 8 ounces)
  • 1 tablespoon minced fresh ginger
  • 2 cups Pinot Noir or other dry red wine
  • 1 1/2 cups sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/4 teaspoon curry powder
  • Large pinch of Chinese five-spice powder
  • Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes.
  • Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
  • Add crystallized ginger, curry powder and five-spice powder.
  • Serve sauce cold or, if desired, rewarm over low heat, stirring often. Can be made 3 days ahead and stored in fridge.

1 comment:

Katie said...

Oooh! I love this recipe. It's so good!