Best 4 Cranberry Sauce With Pinot And Figs Recipes
Indulge in a delightful culinary journey with our tantalizing collection of cranberry sauce recipes, each featuring a unique twist that will elevate your taste buds to new heights. From the classic Cranberry Sauce with Pinot Noir and Figs, a harmonious blend of tart cranberries, rich Pinot Noir wine, and sweet figs, to the savory Cranberry Chipotle Sauce, a spicy and smoky concoction that adds a kick to your meals, these recipes offer a range of flavors to suit every palate. Additionally, discover the subtly sweet Cranberry Orange Sauce, a perfect accompaniment to your holiday turkey or roasted chicken, and the tangy Cranberry Pomegranate Sauce, a vibrant and refreshing addition to salads and grilled meats. With these diverse cranberry sauce recipes at your fingertips, you'll transform your meals into culinary masterpieces, leaving your family and friends craving for more.
Here are our top 4 tried and tested recipes!
CRANBERRY SAUCE WITH PINOT NOIR
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. "Many deep red wines, or port, can overwhelm the punchy berry," said Ms. Louis. "Instead, Oregon pinot noir keeps the cranberry sauce bright and clean." The recipe here doesn't hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
Provided by Jeff Gordinier
Categories dinner, lunch, condiments, sauces and gravies, side dish
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- 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.
- 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.
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
Provided by Bobby Flay
Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
- 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
- 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
CRANBERRY SAUCE WITH PINOT NOIR
Categories Condiment/Spread Sauce Ginger Side Christmas Thanksgiving Low Sodium Cranberry Red Wine Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Tips:
- Use fresh cranberries: Fresh cranberries have a brighter flavor and a firmer texture than frozen cranberries. If you're using frozen cranberries, thaw them before using.
- Don't overcook the sauce: Cranberry sauce should be cooked until the cranberries have burst and the sauce has thickened, but it should not be overcooked. Overcooked cranberry sauce will be mushy and lose its bright flavor.
- Add a little sweetness: Cranberry sauce is naturally tart, so you may want to add a little sweetness to balance out the flavor. You can use sugar, honey, maple syrup, or agave nectar.
- Add some spices: Spices like cinnamon, nutmeg, and cloves can add a warm and festive flavor to cranberry sauce.
- Garnish with fresh herbs: Fresh herbs like rosemary, thyme, or mint can add a pop of color and flavor to cranberry sauce.
- Serve cranberry sauce warm or cold: Cranberry sauce can be served warm or cold. Warm cranberry sauce is a great accompaniment to roast turkey or chicken, while cold cranberry sauce is a refreshing condiment for sandwiches or salads.
- Make cranberry sauce ahead of time: Cranberry sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great make-ahead dish for holiday meals.
Conclusion:
Cranberry sauce is a classic holiday side dish that is easy to make and always a crowd-pleaser. With its bright flavor and festive appearance, cranberry sauce is a surefire way to add some holiday cheer to your table. Whether you like your cranberry sauce tart, sweet, or somewhere in between, there is a recipe out there to suit your taste. So experiment with different recipes and find the one that you love the most.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
