Thanksgiving Dinner: Cranberry Sauce with Pinot Noir
If you’ve ever gone beyond the can with your holiday cranberry sauce, you know 1) there’s no going back and 2) making cranberry sauce is a lot easier than people think. It’s a joyful simmering of real fall spices and ingredients that will make your house smell better than any Yankee candle. Our next-level secret is adding something else we think makes the holidays perfect: wine!
While a heavy red wine will overpower the tart and delicate taste of cranberry, a lighter wine like our Dominatrix Pinot Noir is the perfect companion for a cranberry sauce. This recipe was originally created by Portland, Oregon, chef Jenn Lewis, but our COO Corina Farrar has made the recipe every year since Jenn’s work was published in the New York Times in 2014. Now, Corina swears by the cranberry-Pinot Noir combo. In fact, she gets mad compliments on it every year, so this season we’re sharing the love by sharing the recipe. And . . . berries + Evoke Winery Pinot Noir = some of the best that Oregon has to offer, so who are we to hold back?
Remember, you wouldn’t *really* be cooking with wine if you didn’t have a taste, so pour yourself a glass of Pinot Noir and get to work on this holiday favorite!
🍽️ Cranberry Sauce With Pinot Noir
By Jeff Gordinier
Yield: 2.5 cups
Time: 20 minutes, plus cooling
* 10 whole allspice berries
* 10 whole cloves
* 10 whole black peppercorns
* 4 cups fresh or thawed frozen cranberries
* 1 ½ cups Dominatrix Pinot Noir
* 1 cup light brown sugar, loosely packed
* 1 cup clover or wildflower honey
* 1 cup fresh orange juice
* 6 strips orange zest, about 1-in. by 3-in., removed with a vegetable peeler
* 2 (4-in.) sprigs rosemary
* 1 small cinnamon stick
* 1 vanilla pod
HOW TO MAKE IT
Combine allspice, cloves, and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick, and ground spices.
With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from the pod. Add seeds and pod to the pot.
Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often until cranberries have burst and liquid thickens slightly about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick, and vanilla pod. Transfer mixture to a bowl and let cool.
Enjoy with family, friends, food, and a glass of Evoke!