Cranberry Sauce With Pinot Noir
- Total Time
- 20 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 10whole allspice berries
- 10whole cloves
- 10whole black peppercorns
- 4cups fresh or thawed frozen cranberries
- 1½cups Oregon pinot noir
- 1cup light brown sugar, loosely packed
- 1cup clover or wildflower honey
- 1cup fresh orange juice
- 6strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
- 2(4-inch) sprigs rosemary
- 1small cinnamon stick
- 1vanilla pod
Nutritional analysis per serving (5 servings)
756 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 166 grams carbohydrates; 18 grams dietary fiber; 107 grams sugars; 13 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- Step 2
In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- Step 3
With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
- Step 4
Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.
Private Notes
Comments
For those that don't have whole spices: We ground up 10 peppercorns, it resulted in 1/4 teaspoon of pepper. Since the recipe calls for equal parts, we added 1/4 teaspoon of ground clove & 1/4 tsp ground allspice because that's what we had on hand. Used vanilla pod & cinnamon stick. It tastes AMAZING!!!
Make ahead; flavor improves with time.
If you want the sauce to "gel" more, I think you could perhaps add 2 quarters of an apple (the "whole" quarters seeded and stemmed) and depending on how long you cook still be able to fish them out. The pectin in the apple will make the sauce "gel" without affecting the otherwise intense flavor. Even 1 quarter would work.
I had no Oregon Pinot Noir on hand. I omitted the brown sugar and used 1/4 tsp of each spice. (5 each instead of 10) I quartered 1 whole cosmic crisp apple and allowed the pieces to simmer. At the end I cubed 1 of the quarter piece of apple for some color and texture and discarded the rest. I squeezed the juice of half of lemon. It was delicious!
I agree with others that the sauce doesn’t setup well as written. My modification was to use significantly more cranberries and cook them in the sauce in three batches until the sauce had also thickened. Made it quite strong and rich. Will make again! In the end, I used two 12 oz bags of fresh cranberries plus a 1/2 c more in the end that I kept as intact as possible for some added texture.
I was disappointed with this - I think there is too much liquid for it to set correctly. I found it to be not only soupy but to tangy for my taste. Perhaps with less wine and orange juice it would have worked out better.
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