Spicy Cranberry Sauce with Pinot Noir
Spicy Cranberry Sauce with Pinot Noir is a side dish that serves 10. One serving contains 149 calories, 0g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. 342 people found this recipe to be tasty and satisfying. A mixture of curry powder, sugar, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Cranberry Sauce With Pinot Noir, Cranberry, Fig, and Pinot Noir Chutney, and Planked Salmon with Pinot Noir-Berry Sauce are very similar to this recipe.
Instructions
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.
1/4 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 (about three minutes). 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.