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Alexis Truitt
November 19, 2015 | Alexis Truitt

Pinot Noir Cranberry Sauce

Thanksgiving is a week away and as you're preparing your dinner table, you might be wanting something a little different this year. While many people are hard pressed to change their Thanksgiving menu (who doesn't want the quintessential mashed potatoes?), sometimes a change can be good. We've got a recipe for you to mix up your Thanksgiving sides. 

When people talk about cranberry sauce, lots of people automatically think of the stuff from the can. But here's a recipe that just as easy and absolutely delicious, from The Daily Meal. With a touch of spice and hints of your favorite Pinot Noir, this is a cranberry sauce that will send your guests home raving and will become a staple at every Thanksgiving. 

1 Tablespoon vegetable oil
2 Cups cranberries
1 Tablespoon minced ginger
2 Cups Pinot noir
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

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 three minutes. Add Pinot noir 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 Courtesy of the Daily Meal

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