Let's get the Thanksgiving Recipes out!

Cranberry Sauce with Pinot and Figs

Looking for some inspiration? Pinot, cranberries and figs: this is the beginning of a wonderful conversation about the aromas and flavors of wine. Hope you enjoy!

Prep:10 min Inactive: 30 min Cook:15 min Yield:12 servings

Ingredients

For the Base Cranberry Sauce:
+ 2 tablespoons canola oil
+ 1 tablespoon grated ginger
+ 1 large shallot, finely diced
+ 3/4 cup brown sugar
+ 1/2 cup honey
+ 1/4 cup orange juice
+ 1/2 cup granulated sugar
+ Pinch kosher salt
+ 1 pound fresh or frozen cranberries + 1⁄4 pound dried figs.
+ 1⁄2 cup of Keller Estate Pinot Noir

Directions

Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
Add half the cranberries, all the figs and the pinot noir and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.