Spiced Cranberry Sauce with Pinot Noir

Staff Writer
Spiced Cranberry Sauce with Pinot Noir
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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12
Servings
150
Calories Per Serving
Deliver Ingredients
Makes
2 1/2 cups

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.

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.

Nutritional Facts

Total Fat
1g
2%
Sugar
29g
N/A
Protein
0.2g
0.3%
Carbs
31g
10%
Vitamin A
0.7µg
0.1%
Vitamin C
2mg
4%
Vitamin E
0.5mg
2.6%
Vitamin K
2µg
2%
Calcium
6mg
1%
Fiber
1g
4%
Folate (food)
0.6µg
N/A
Folate equivalent (total)
0.6µg
0.2%
Iron
0.2mg
1.3%
Magnesium
5mg
1%
Monounsaturated
0.9g
N/A
Phosphorus
9mg
1%
Polyunsaturated
0.2g
N/A
Potassium
56mg
2%
Sodium
171mg
7%
Sugars, added
25g
N/A