Cranberry Sauce With Pinot Noir |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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From Bon Appetit, November 1997. Ingredients:
1 tablespoon vegetable oil |
2 cups cranberries |
1 tablespoon fresh ginger, minced |
2 cups pinot noir wine or 2 cups dry red wine |
1 1/2 cups sugar |
3 tablespoons crystallized ginger, chopped |
1 teaspoon curry powder |
1 pinch five-spice powder, large pinch |
Directions:
1. Heat oil in large saucepan over medium-high heat.
2. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes.
3. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
4. Add crystallized ginger, curry powder and five-spice powder.
5. Season with salt and pepper.
6. (Can be made 3 days ahead. Cover; chill).
7. Serve sauce cold or, if desired, rewarm over low heat, stirring often.
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