What would be a family thanksgiving without a cranberry sauce? Right! Not a good one… I thought I take a different twist on this all American side dish and spice it up. Within 30 min you can impress your family with a new spicy twist to turkey dinner.
For a 12 oz jar (good for up to 6 people):
- 12 oz Cranberries
- 1 cup Brown sugar
- 1/3 cup White wine (Pinot Grigio)
- 1 Cinnamon stick
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground ginger
- 1/2 Tsp. Chili powder
- 1 Tsp. Vanilla paste (or oil)
Combine all ingredients in a pot and let it cook for 15 minutes.
After the cooking time all cranberries should be popped and the alcohol cooked out. I like to taste now and add more sugar or spices. It should tickle on your tongue when it is still hot.
I let it cool for 10 min before I give half of it in a blender and mix it up. Combine blended and the other part of the sauce and fill for storage in a 12 oz mason jar. The blending gives a better consistency to the sauce.
This sauce can be stored in the refrigerator for a few weeks but it is usually gone very quickly.
I like it to turkey, ham or over vanilla ice cream. One of my thanksgiving favorites is the turkey sandwich. What would make it better than this sauce, a bit goat cheese and spinach!
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Natalie
XoXo
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