Spiced Cranberry Sauce with Pinot Noir Recipe
Daily Value: 8%
Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||1µg||0%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 1 tablespoon vegetable oil
- 2 cups cranberries
- 1 tablespoon minced ginger
- 2 cups pinot noir or other dry red wine
- 1 1/2 cups sugar
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon curry powder
- Large pinch of Chinese five-spice powder
- Salt and pepper, to taste
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.
Recipe DetailsServings: 12
Special Designations: Gluten-free
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