Cranberry Sauce With Pinot And Figs Recipes

FIG AND ROSEMARY CRANBERRY SAUCE

Fig and Rosemary Cranberry Sauce image

If you love figs and rosemary, then this sauce is for you!

Provided by Menwith Hill'er Back Home !!

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup water
1 cup dark brown sugar
2 teaspoons maple extract
1 (12 ounce) package fresh cranberries
10 dried Mission figs, chopped
1 (5 inch) fresh rosemary sprig

Steps:

Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g

CRANBERRY SAUCE WITH PINOT NOIR

Cranberry Sauce With Pinot Noir image

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.

Provided by Jeff Gordinier

Categories dinner, lunch, condiments, sauces and gravies, side dish

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups fresh or thawed frozen cranberries
1 1/2 cups Oregon 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 inch by 3 inches, removed with a vegetable peeler
2 (4-inch) sprigs rosemary
1 small cinnamon stick
1 vanilla pod

Steps:

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 pod. Add seeds and pod to 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.

CRANBERRY SAUCE WITH DRIED FIGS

Cranberry Sauce with Dried Figs image

This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 3/4 cups

Number Of Ingredients 4

Ingredients

1 bag fresh or frozen (thawed) cranberries (12 ounces)
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

Steps:

In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

CRANBERRY SAUCE WITH PINOT NOIR

Cranberry Sauce with Pinot Noir image

Categories Condiment/Spread Sauce Ginger Side Christmas Thanksgiving Low Sodium Cranberry Red Wine Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable 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
1 teaspoon curry powder
Large pinch of Chinese five-spice powder

Steps:

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.

CRANBERRY SAUCE WITH PORT, ROSEMARY AND DRIED FIGS

Cranberry Sauce With Port, Rosemary and Dried Figs image

This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

Provided by - Carla -

Categories Christmas

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar, packed
8 dried figs, stemmed, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper
1 (12 ounce) bag fresh cranberries
3/4 cup sugar

Steps:

Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.

Nutrition Facts : Calories 218.7, Fat 0.1, Sodium 9.5, Carbohydrate 42.5, Fiber 3, Sugar 34.1, Protein 0.6

CRANBERRY SAUCE WITH PINOT NOIR

Cranberry Sauce With Pinot Noir image

Make and share this Cranberry Sauce With Pinot Noir recipe from Food.com.

Provided by lazyme

Categories Berries

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 cups cranberries
1 tablespoon fresh ginger, minced
2 cups pinot noir wine or 2 cups dry red wine
1 1/2 cups sugar
3 tablespoons crystallized ginger, chopped
1 teaspoon curry powder
1 pinch five-spice powder, large pinch

Steps:

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.

Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Sodium 0.9, Carbohydrate 33.7, Fiber 1, Sugar 30.8, Protein 0.1

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

Cranberry, Fig, and Pinot Noir Chutney image

Provided by Bobby Flay

Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

Steps:

1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.

CRANBERRY-PISTACHIO CHUTNEY WITH FIGS

Cranberry-Pistachio Chutney With Figs image

Provided by Julie Sahni

Categories dinner, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 13

Ingredients

1 12-ounce package fresh cranberries, picked clean
1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes
2 tablespoons lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dry ginger powder
1 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/3 teaspoon cayenne
1 teaspoon mustard seeds, lightly crushed
1/3 cup shelled unsalted pistachio nuts (preferably raw)
2/3 cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

Steps:

Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 48 grams

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