Spiced Cranberry Sauce with Pinot Noir Recipe


Nutrition

Cal/Serving: 163
Daily Value: 8%
Servings: 12

Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g2%
Saturated0g0%
Trans0g0%
Carbs32g11%
Fiber1g5%
Sugars29g0%
Protein0g0%
Sodium5mg0%
Calcium8mg1%
Magnesium3mg1%
Potassium31mg1%
Iron0mg1%
Zinc0mg0%
Vitamin A17IU0%
Vitamin C3mg4%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)1µg0%
Vitamin E1mg3%
Vitamin K2µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
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Spiced Cranberry Sauce with Pinot Noir
Rachel Willen

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.

Click here to see A Gluten-Free Thanksgiving.

3.120805
Ratings298

INGREDIENTS

  • 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

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.

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Gluten-free

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