Spicy Cranberry Sauce
Here is a wonderful spin on a fall favorite—cranberry sauce. The cranberries are cooked in Pinot Noir and spiced with curry, ginger, and your own homemade Chinese Five-Spice. A delight for your taste buds!
1 T. vegetable oil
2 c. fresh or frozen cranberries (about 8 oz.)
1 T. minced fresh ginger
2 c. Papapietro Perry Pinot Noir
1 c. of granulated sugar
3 T. chopped crystallized ginger
½ teaspoon curry powder
Large pinch of Chinese Five-Spice powder (see below)
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger, stir until cranberries begin to burst, 3 to 5 minutes. Add wine and sugar; boil until mixture is reduced to 2½ cups, roughly 15 minutes.
Add crystallized ginger, curry powder and five-spice powder.
Serve sauce cold or warm. Makes 2½ cups.
1 t. peppercorns
4 star anise
¼ t. ground cloves
1½ t. ground cinnamon
1½ t. 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 3 minutes). Grind the roasted peppercorns and 4 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in ground cloves, ground cinnamon, and ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.