Ginger, curry powder and Chinese five-spice powder turn up in this northwestern version of a classic holiday relish.
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
Best cranbery sauce ever!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (659g) | ||
Recipe Makes: 2.5 | ||
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Calories: 1677 | ||
Calories from Fat: 34 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 104.5mg | 3 % | |
Total Carbohydrate 389.5g | 115 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 385g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1677
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