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.

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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.

Nutrition

Calories per serving:

188 kcal

Daily value:

9%

Servings:

12
  • Carbohydrate, by difference 23 g
  • Protein 2 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 353 IU
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alcohol, ethyl 3 g
  • Ash 1 g
  • Calcium, Ca 11 mg
  • Cholesterol 2 mg
  • Choline, total 4 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 6 g
  • Folate, DFE 5 µg
  • Folate, food 17 µg
  • Folate, total 17 µg
  • Iron, Fe 1 mg
  • Magnesium, Mg 5 mg
  • Niacin 1 mg
  • Phosphorus, P 32 mg
  • Phytosterols 1 mg
  • Potassium, K 89 mg
  • Proanthocyanidin dimers 6 mg
  • Selenium, Se 1 µg
  • Sodium, Na 118 mg
  • Sugars, total 1 g
  • Water 60 g
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