Spicy Cranberry Sauce with Reyes Winery 2010 Merlot Recipe
Growing up there was always a debate about the cranberry sauce, canned or fresh. Every year there always seemed to be both at the table. I definitely like fresh. Then recently, the new debate was relish vs sauce. I actually do like both. Since I am a fan of ginger, and some relishes have ginger I decided to experiment and make a sauce with relish flavors for Thanksgiving 2012.
- 2 cups fresh or frozen cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Reyes Winery 2010 Merlot
- 1 cup brown sugar
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
1 Heat large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
2 Add wine and brown sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cardamom and cinnamon.
Serve sauce cold or warm.
Yield: Makes 2 1/2 cups.