A fun twist on a "canned classic"
We recently made a Rosemary Port Cranberry sauce featuring our very own Pinot Noir Dessert wine, a splash of Grand Marnier, fresh ginger and rosemary from the garden. This recipe super easy and quick, and the results are shockingly good. Unlike the rather bland canned sauces we've become accustomed to, this cranberry sauce is rich and sweet with a hint of citrus...and a little kick of booze! A must try Thanksgiving recipe!
We wish you a safe and healthy Thanksgiving. We're thankful for your business, and keep drinking the good stuff!
Rosemary Port Cranberry Sauce
Featuring Elkhorn Peak Pinot Noir Dessert Wine
(This is a slightly altered version of a recipe that originally published on Countryliving.com)
PREP TIME: 30 minutes
Makes 8-10 servings
INGREDIENTS
1 1/2 cup sugar
1 cup Elkhorn Peak Pinot Noir Dessert Wine
2 sprig fresh rosemary
2 fresh ginger slices
5 cup fresh or frozen cranberries
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup orange liqueur (we like Grand Marnier)
RECIPE
Bring first 7 ingredients to a boil in a large saucepan over medium-high heat, stirring until sugar is dissolved.
Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
Remove from heat; cool 30 minutes.
Remove and discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth.
Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set.
Rosemary Port Cranberry sauce ingrediants.
Combine first seven ingrediants and bring to a boil.
Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes or until berries split and mixture thickens.
Remove from heat; cool 30 minutes. Discard rosemary and ginger; stir in orange liqueur. Process mixture in a blender until smooth. Pour into a lightly greased 3- to 3 1/2-cup mold; cover and chill 8 hours or up to 2 days until set. Enjoy!
Haven't tried our Pinot Noir Dessert Wine?
Tasting Notes: Opens with aromas of stewed dark berries, with hints of maple and brown sugar. On the palate candied cherries, blueberry pie, vanilla and a hint of spice. Medium to long, creamy finish. Best served at cellar temperature.
Food Pairings: Enjoy as an aperitif or pair with aged, sharp cheeses. If pairing with a dessert try with pecan pie, or pour over ice cream for a fun dessert. Or use as in ingredient to add richness to your dish. When looking to pair this wine with food, rule of thumb is: find something as sweet or sweeter than the wine.
