Before we got married, the (future) Husby and I took a trip to Eugene, Oregon. It was quite the adventure getting there but we fell in love with the city. The people were friendly and laid back, the city clean, beautiful and green. If we ever decided to leave Chicago (we’ll never leave you, my love), this is where we would go.
While we were there, we drove up to one of the local wineries and spent the afternoon there. It was our first time ever visiting a winery (we couldn’t have been older than 22), and really, likely one of our first times really drinking wine. That was the day I fell in love with Pinot Noirs from the Willamette Valley, a love that hasn’t faltered to this very day.
So naturally, I was ecstatic to find this recipe on Closet Cooking, one of my favorite food blogs. I’m constantly finding myself drooling over his recipes, so I knew this one would not steer me wrong. The pinot was an incredible complement to the cranberries and the ginger was a welcome addition. Everyone gobbled (ha ha) them up! I didn’t even have any leftovers.
Oh well, I guess tha just gives me an excuse to open up another bottle, right?
Pinot Noir Cranberries – slightly adapted from Closet Cooking
- 1 Tbsp. Vegetable Oil
- 2 Cups Fresh Cranberries
- 1 Tbsp. Fresh Ginger, grated*
- 2 Cups Pinot Noir
- 1 Cup Sugar
- 2 Tbsp. Crystallized Ginger, chopped
- 1/4 tsp. Chinese Five Spice Powder
Heat the oil in a saucepan over medium heat. Add the cranberries and fresh ginger and stir until the cranberries begin to burst, about 3 to 5 minutes.
Add the wine and sugar and boil for 15-20 minutes, until reduced. Remove from heat and stir in the crystallized ginger and Chinese five spice powder.
* If you store fresh ginger in the freezer, it will keep for months. It will also make it incredibly easy to grate.