Spiced Cranberry Sauce with Pinot Noir

Spiced Cranberry Sauce with Pinot Noir
Staff Writer
Spiced Cranberry Sauce with Pinot Noir

Rachel Willen

Spiced Cranberry Sauce with Pinot Noir

A hint of curry powder and Chinese five-spice powder, along with a nice splash of pinot noir, liven up a Thanksgiving essential. Don't leave the kitchen without it.

See all cranberry sauce recipes.

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Ingredients

  • 1  Tablespoon  vegetable oil
  • 2  Cups  cranberries
  • 1  Tablespoon  minced ginger
  • 2  Cups  pinot noir or other dry red wine
  • 1 1/2  Cup  sugar
  • 3  Tablespoons  chopped crystallized ginger
  • 1  Teaspoon  curry powder
  • Large pinch of Chinese five-spice powder
  • Salt and pepper, to taste

Directions

Heat the oil in a large saucepan over medium-high heat. Add the cranberries and fresh ginger. Stir until the cranberries begin to burst, about 3 minutes. Add the wine and sugar. Boil until the mixture is reduced to 2 ½ cups, about 15 minutes. Add the crystallized ginger, curry powder, and five-spice powder. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
23g
18%
Protein
1g
2%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
11mg
1%
Choline, total
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Sodium, Na
87mg
6%
Water
61g
2%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.