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. Featured in: The United States Of Thanksgiving. Learn: How to Make Cranberry Sauce
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|Serving Size: 1 recipe (373g)|
|Recipe Makes: 1|
|Calories from Fat: 111 (10%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 209.8mg||7 %|
|Potassium 1199.5mg||32 %|
|Total Carbohydrate 269.7g||79 %|
|Dietary Fiber 22g||88 %|
|Sugars, other 247.7g|
|Protein 5g||7 %|
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Calories per serving: 1098
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