The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Spreadable Red Wine Cranberry Sauce

by Beau @ SomethingEdible.com on November 10, 2010 in Condiments, Sauces

5.00 Mitt(s) 5 Rating(s)

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Recipe Description

Tangy and tart cranberry sauce that gets a fruity boost from red wine and a fresh, floral finish from citrus and vanilla bean.

Preparation Instructions

Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod and pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), cover with a lid and and cool to room temperature before storing in the fridge.

Ingredients

1 cup Sugar
⅔ cups Red Wine (I Like Shiraz)
¼ cups Water
¼ teaspoons Crystallized Ginger, Minced
1 whole Lemon; Juiced And De-zested
¼ teaspoons Kosher Salt
1 whole Vanilla Bean (Pulp Required, Pod Optional.)
12 ounces, weight Cranberries (That's One Bag; Fresh Or Frozen.)

8 Comments | Be the first to comment!

Comments

Natasha @ Saved by the Egg Timer on 11.11.2010

Right up my alley, I am going to make this for sure!

Beachbumette on 11.11.2010

Oh my goodness. This looks so yummy!

livlife (Kim) on 11.11.2010

Oh my!!! This looks wonderful! I’ve printed for future use!!

2sweet4u on 11.11.2010

This sounds really good – does anyone know how long the shelf life (or fridge life in this case) is? Beau are you listening?

Beau @ SomethingEdible.com on 11.12.2010

@2sweet4u – Assuming you don’t go licking the spoon and putting it back in the jar, I’ve kept this in the fridge for a couple of weeks no problem; it almost never lingers linger than that. But yeah; this is a total holiday do-ahead.

chefholly on 11.20.2010

This looks delicious. Can you give some suggestions on what to pair it with? Thanks!

2sweet4u on 11.23.2010

OMG I made this recipe today and it is to die for. Icouldn’t get my finger out of the jar to put it in the fridge. This could be a favorite for me for a long long time. Thank you Beau!!!

2sweet4u on 12.14.2010

I made this over Thanksgiving and it is to die for. Yum Yum and Yum. I’ll be keeping this in my best ever recipes. Thanks Beau!

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on 11.12.2010

Wow! Like it very much!! And my mom liked it too !

jillpickle on 11.22.2010

Wow, Beau you nailed it! This is so delicious. I thought it would be too tart but its not at all! Everything is so well balanced. Never had anything quite like this before. I’ve had it on crackers, on toast, on turkey sammies, to dip chicken tenders in…its just amazing! In my top 3 recipes from here! Thank you for sharing!

artsychef on 11.25.2010

Amazing flavor! The vanilla bean and wine sent this over the top. So easy…will become a standard in my kitchen.

purpleowl on 11.30.2010

This was so good! We had it for Thanksgiving with our turkey, and everyone raved about it. My stepdaughter also thought it would be good warmed up as a topping for vanilla ice cream…

erynchan on 11.28.2011

Made this for Thanksgiving this year, and the taste is amazing! Sweet, tart, with the flavor from the vanilla bean making it almost seem like desert. I think this will be my new Thanksgiving tradition.

Condiments

Recipe

Spreadable Red Wine Cranberry Sauce

Recipe Description

Preparation Instructions

Ingredients

Comments

Natasha @ Saved by the Egg Timer on 11.11.2010

Beachbumette on 11.11.2010

livlife (Kim) on 11.11.2010

2sweet4u on 11.11.2010

Beau @ SomethingEdible.com on 11.12.2010

chefholly on 11.20.2010

2sweet4u on 11.23.2010

2sweet4u on 12.14.2010

Reviews

on 11.12.2010

jillpickle on 11.22.2010

artsychef on 11.25.2010

purpleowl on 11.30.2010

erynchan on 11.28.2011

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