This is a recipe from Jon Duke Koslucher, he would share it with everyone during the holiday season. Cranberry Sauce with Pinot Noir Makes 2 ½ cups 1 Tbs. Vegetable oil 1 ½ cups of sugar 2 cups of Cranberries 3 Tbs. Chopped Crystalized Ginger 1 Tbs. Fresh Ginger 1 ts. Curry powder 2 cups of Pinot Noir or any Red wine (I prefer the Pinot) Large pinch of Chinese 5 spice powder Heat oil over moderate heat, add cranberries and fresh ginger. Stir until cranberries burst (3 mins). I tend to use a potato masher to mash the berries. Add wine and sugar, boil until reduced to 2 ½ cups (about 15 mins) Add crystalized ginger, curry powder and the 5 spice powder. Season with salt & pepper. Since I like my sauce a little thick I add some corn starch and boil it a few more minutes so it will thicken up. This can be made days in advance, but keep it refrigerated. Serve it warm or cold! I’ve used dried cranberries which have sugar and thus I cut the sugar quantity in half and don’t chop the berries and any red wine works well. Enjoy Duke
Posted on: Tue, 19 Nov 2013 06:38:24 +0000
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