Thursday, January 14, 2010
I love cranberry sauce. It's one of my favourite things about Thanksgiving and Christmas. I love it in Jelly form, I love it in tasty non jelly form. I love it in any kind of cranberry on turkey or ham or sandwich form.
I like cranberry sauce.
I also really adore pinot noir-- it's my favourite type of wine. So when I saw this recipe on Closet Cooking, I was like. Man. Kevin is onto something. Really!
So I tried it out for Christmas. I didn't let it cook long enough to set all the way (my family was like "I WANT TO EAT NOW!" so the last few items such as the gravy and cranberry sauce were a bit rushed), but the flavor was fantastic. My only issue with making my own cranberry sauce is I make so much of it, I can't bring it back to LA with me. Heck, I think I even still have some from last year in my freezer that I was making into sauce for waffles and things.
This has a rich flavor. Richly cranberry, but rich also because of the depth of the pinot noir with it. I can't remember what pinot noir I bought (though I did finish it that night. Surprise surprise). Anywho, I could see me making this again. I want to make it for Brian. I just need the occasion.
Maybe we should have 'cranberry sauce' night. Hah.
Pinot Noir Cranberry Sauce
Recipe from Closet Cooking
1 tablespoon olive oil
2 cups cranberries
1 tablespoon ginger (grated)
2 cups Pinot Noir
1 cup sugar
2 tablespoons crystallized ginger (chopped)
1/2 teaspoon curry powder
1 pinch of Chinese five-spice powder
Heat the oil in a pan and add the cranberries and ginger. Stir until the cranberries begin to burst. About 3-5 minutes. Add the wine and sugar and boil for fifteen to twenty minutes until reduced. Stir in the crystallized ginger, curry powder, and Chinese five spice.