So chatting with a few clients some of whom are using Kitchen Inspired to prepare their Christmas Dinner, and a few that have asked for pointers and tips/tricks for doing it themselves. Whether catered or done yourself there is nothing like a proper Christmas meal done from SCRATCH, that means no pre stuffed butterball, no jarred cranberry sauce, or powdered gravy. Nothing beats a pre brined turkey, pan drippings used for gravy, perfectly whipped potatoes or perhaps a potato gratin with pounds of swiss emental, a stuffing done with corn bread mmmmmmmm, getting hungry just thinking about it. With the holidays fast approaching I thought I would share with you a recipe I found online a while back on an amazing cranberry sauce. Cannot take credit for it, but oh man is it ever good. I will go on record and say for me this is the best cranberry sauce I have ever had.
With nothing more to say other than enjoy, here it is:
Spicy Cranberry Sauce with Pinot Noir Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 cups fresh or frozen cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Pinot Noir or other dry red wine
- 1 cup sugar
- 3 tablespoons chopped crystallized ginger
- 1/2 teaspoon each of tumeric powder and cumin powder
- Large pinch of Chinese five-spice powder
1 Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
2 Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cumin, tumeric and five-spice powder.
Serve sauce cold or warm. Makes 2 1/2 cups.
