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Cranberry Sauce With Pinot Noir

5.0(516)

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.

by Jeff Gordinier

Open original recipe

AmericanDinner, Lunch, Condiments, Sauces And Gravies, Side Dish

Servings

2 1/2 cups

Total time

20 min

Calories / serving

756 kcal

Ingredients (12)

serves

10 whole allspice berriesallspice
10 whole clovesclove
10 whole black peppercornspeppercorn
4 cups fresh or thawed frozen cranberriescranberry
1 1/2 cups Oregon pinot noir
1 cup light brown sugar, loosely packedbrown-sugar
1 cup clover or wildflower honeyhoney
1 cup fresh orange juiceorange-juice
6 strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
2 (4-inch) sprigs rosemaryrosemary
1 small cinnamon stickcinnamon
1 vanilla podvanilla

Instructions (4 steps)

01Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
02In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
03With 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.

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Rich recipe — supports nutrition-aware planning.