Spiced Cranberry Sauce with Pinot Noir

Spiced Cranberry Sauce with Pinot Noir
Rachel Willen

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

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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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:

163 calories

Dietary restrictions:

Low Fat, Low Sodium Low Fat Abs, Low Potassium, Kidney Friendly

Daily value:

8%

Servings:

12
  • Fat 15g 23%
  • Carbs 383g 128%
  • Saturated 1g 6%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 345g
  • Monounsaturated 10g
  • Polyunsaturated 3g
  • Protein 2g 5%
  • Sodium 59mg 2%
  • Calcium 93mg 9%
  • Magnesium 36mg 9%
  • Potassium 369mg 11%
  • Iron 2mg 11%
  • Zinc 0mg 3%
  • Phosphorus 52mg 7%
  • Vitamin A 10µg 1%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 7µg 2%
  • Vitamin E 6mg 31%
  • Vitamin K 18µg 23%
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