Admit it, you’re ready to change up Thanksgiving this year. Am I right? You’ve pinned hundreds of stuffing recipes onto your Thanksgiving Pinterest board, bookmarked all the fun, new ways to cook sweet potatoes in your cooking mags, and spent hours researching different brines. There is pressure, of course, to stay the course. Not change a thing. Ever. But this is the year it’s all going to change. Marshmallow yams and green bean casserole be damned, it’s the dawn of a new day!
OK, go ahead and laugh. I’m laughing myself. Why? Because this is totally me almost every year! I talk the talk but when it comes down to making a big change, I relent just about every time. Part of sticking with the tried and true recipes is practical: big holidays aren’t always the best time for experimentation. I totally get that. There’s comfort in tradition. “Nana’s Sage Dressing” brings back memories of Nana and that makes everyone happy.
So maybe you’re not ready to change everything, but how about one thing? Like that bland cranberry sauce that is more of an afterthought. Or worse yet, the jellied, can-shaped wonder.
This ginger cranberry sauce with pinot noir has quite a bit of intrigue thanks to the addition of fresh and crystallized ginger, sweet curry powder and pinch of Chinese Five-Spice powder.
This recipe also gives me a perfect excuse to bring home some of my favorite pinot from Trader Joes. Added bonus: their VINTJS Pinot from Willamette Valley pairs beautifully with turkey and sides so stock up!
Of course you don’t have to stop at Thanksgiving with the cranberry sauce! This sauce is wonderful with turkey sandwiches or spread onto your English muffin. For a quick and festive holiday appetizer, spoon over some brie cheese and bake in the oven until soft and melty.
Interested in another one of my “tried and true” Thanksgiving recipes? Check out my post on THE perfect roasted turkey. I promise on a stack of cookbooks, this is a total winner (like the cranberry sauce).
Raising my glass of pinot to all the Thanksgiving cooks out there. To making a change (and to leaving the rest as is)!
Cranberry Sauce with Ginger and Pinot Noir*
- 1 tablespoon canola oil
- 2 cups cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Pinot Noir or other dry red wine
- 1 1/2 cups sugar
- 3 tablespoons chopped crystallized ginger
- 3/4 teaspoon sweet curry powder
- Large pinch of Chinese five-spice powder
- Kosher salt and pepper to taste
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.
Makes 2 1/2 cups of sauce
*recipe adapted from Bon Appetit Magazine