Asian-Spiced Cranberry Sauce

Well, this is it.

The last of four easy and creative spins on cranberry sauce.  We've gone traditional.  We've gone south of the border with a spicy, salsa-like sauce.  We've even spun a Thanksgiving staple into something reminiscent of my favorite summer cocktail.

But this...

This is my favorite of all.

Ginger.  Curry.  Wine.

Wine??

Maybe I should have started with that.  Compared with the last two, which have included liquor, this wined-up version is completely different.  Right down to the color.  The flavor is intense and warm.

Not to mention, unlike any cranberry sauce you've ever tasted.





Asian-Spiced Cranberry Sauce
(adapted from Epicurious)

4 cups cranberries
1 cup sugar
1 cup red wine
1/4 cup crystallized ginger, minced
1 tsp curry powder
1/2 tsp chinese five spice powder


Combine wine and sugar in a saucepan over medium heat.  Stir until sugar dissolves completely.

Add cranberries, ginger, curry powder and five spice.

Cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.



Listening to:   A-Ha - Take On Me