Spicy Cranberry Sauce with Reyes Winery 2010 Merlot Recipe
- 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.