Cranberry Sauce with a twist

An easy holiday recipe and wine pairing

Pinot Noir is a go to wine for the holidays. It’s lighter body, lower tannins and bright acidity makes it very versatile and food friendly. A cooler climate Pinot Noir like the ones from Canada, France and New Zealand pairs well with tuna, salmon, poultry, salad and hors d’oeuvre. A warmer climate Pinot Noir like the ones from Australia and California, are rounder and oaky which makes them perfect for earthy dishes.

If you need a reason to open a bottle of Pinot, just give this Cranberry Sauce with a twist a try! This will be delicious with turkey, meat pies, on warm goat cheese hors d’oeuvres, over warm brie.

You can even add it to your grilled cheese!

Cranberry Sauce with a twist

Ingredients

3/4 cup (125ml) granulated sugar

½ cup (125ml) red wine

¼ cup (62.5ml) water

3 cups (750ml) fresh or frozen cranberries

Preparation

In a saucepan over medium heat, bring water and sugar to a boil, stirring until sugar is dissolved.

Add wine and cranberries.

Bring to a boil and simmer gently until most of the cranberries have popped and the sauce is thick and syrupy – about 15 minutes.

Cover and refrigerate until completely chilled.

 

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