Spicy Cranberry Sauce with Reyes Winery 2010 Merlot Recipe
By Beth P. Heiserman
Growing up there was always a debate about the cranberry sauce, canned or fresh. Every year there always seemed to be both at the table. I definitely like fresh. Then recently, the new debate was relish vs sauce. I actually do like both. Since I am a fan of ginger, and some relishes have ginger I decided to experiment and make a sauce with relish flavors for Thanksgiving 2012.
Ingredients
2 cups fresh or frozen cranberries (about 8 ounces)
1 tablespoon minced fresh ginger
2 cups Reyes Winery 2010 Merlot
1 cup brown sugar
3 tablespoons chopped crystallized ginger
1 teaspoon cardamom
1 teaspoon cinnamon
Directions
1 Heat large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
2 Add wine and brown sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cardamom and cinnamon.
Serve sauce cold or warm.
Yield: Makes 2 1/2 cups
Chardonnay Gravy
Ingredients
- Turkey drippings
- 2 cups chicken or turkey broth
- 2 cups Reyes Winery 2010 Chardonnay
- 1/2 teaspoon pepper
- 1/2 cup flour
- Salt
- Thyme
- Parsley
Preparation
- 1. In sauce pan or if your pan go from oven to stove, with drippings in pan, add flour and whisk until combined.
- Slowly add in broth, as it starts to thicken, continue to whisk together.
- All to boil for about 5 minutes.
- Then add Reyes 2010 Chardonnay and whisk.
- Allow to boil again for a few minutes, then add salt, pepper, and thyme.
- Serve.
Cranberry 2011 Zinfandel Relish
By Beth P. Heiserman
Ingredients
2 lbs fresh cranberries
1 cup sugar
1/4 cup Reyes 2011 Quinn’s Zin
1 orange, zested and juiced
Directions
1. In a blender, add all ingredients.
2. Pulse several times to breakdown the cranberries and combine the ingredients. Don’t over mix.
3. Let rest, for about 30 minutes.
4. Serve.
