Cranberry Sauce with Pinot Noir
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 cups
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 1 1/2 cups sugar
- 1 tablespoon minced fresh ginger
- Carbohydrate 76 g(25%)
- Fat 3 g(5%)
- Fiber 2 g(10%)
- Protein 0 g(1%)
- Saturated Fat 0 g(1%)
- Sodium 11 mg(0%)
- Calories 386
Preparation Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 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. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Preparation Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 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. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
