Spicy Cranberry Sauce with Pinot Noir
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon vegetable oil
2 cups fresh or frozen cranberries
1 tablespoon minced fresh ginger
2 cups Pinot Noir or other dry red wine
1 cup sugar
3 tablespoons chopped crystallized ginger
1/2 teaspoon curry powder
Large pinch of Chinese five-spice powder*
Directions
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder.
Serve sauce cold or warm.
1 teaspoon peppercorns
4 star anise
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground fennel seeds
In a dry skillet, roast peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released . Grind the roasted peppercorns and 4 star anise in a blender or pepper mill. Mix in ground cloves, ground cinnamon, and ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.
