This ismy Must Have at Thanksgiving dinner

Saturday, November 27, 2010

Cranberry sauce with Pinot Noir
(Bon Appetit Nov 1997- Caprial's Bistro)

1 Tbsp veg oil
2 cups cranberries (about 8 oz)
1 Tbsp minced ginger
2 cups pinot noir or other dry red wine
(we use pinot noir or zinfindel)
1 1/2 cups sugar
3 Tbsp chopped crystallized ginger
1 tsp curry powder
Large pinch of Chinese five-spice powder

Heat oil in saucepan over med-high heat. Add cranberries and fresh ginger, stir until cranberries begin to burst, about 3 min. Add wine and sugar, boil until mixture is reduced to 2 1/2 cups, about 15 min. (Note, we have found you definitely need to cook it way down. The flavor gets wonderfully intense if you do. One way to tell if you have cooked it long enough, the mixture takes on the color of the wine and thickens slightly) Add the crystallized ginger, curry and 5-spice powder. This recipe is very forgiving. Any ingredient, more or less doesn't hurt.

Give this a try. You won't believe how incredible this is. I also use this as a jam; it's also good with peanut butter.

2 comments:

Beany said...

You know...I think I will try this. The ingredients make it sound like it would be amazing or awful, even though it must be amazing. I just wonder how the original creator thought to even combine all these spices together.

Monster Gramma said...

I'm guessing it is a balance thing. The spice plays with the sweet/tart of the sugar, wine and cranberries, so it isn't cloyingly sweet. This year's batch had a whole tablespoon of curry powder and it wasn't *that* overwhelming. The recipe is very forgiving. And it lasts a long time in the fridge.

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