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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12
Servings
285
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
46g
35%
Protein
4g
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Choline, total
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Niacin
4mg
29%
Phosphorus, P
107mg
15%
Selenium, Se
3µg
5%
Sodium, Na
201mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
34g
1%
Zinc, Zn
1mg
13%

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.