December 6, 2018 | By email@example.com
Pinot Noir is a go to wine for the holidays. It’s lighter body, lower tannins and bright acidity makes it very versatile and food friendly. A cooler climate Pinot Noir like the ones from Canada, France and New Zealand pairs well with tuna, salmon, poultry, salad and hors d’oeuvre. A warmer climate Pinot Noir like the ones from Australia and California, are rounder and oaky which makes them perfect for earthy dishes.
If you need a reason to open a bottle of Pinot, just give this Cranberry Sauce with a twist
a try! This will be delicious with turkey, meat pies, on warm goat cheese hors d’oeuvres, over warm brie.
You can even add it to your grilled cheese!
Cranberry Sauce with a twist
3/4 cup (125ml) granulated sugar
½ cup (125ml) red wine
¼ cup (62.5ml) water
3 cups (750ml) fresh or frozen cranberries
- In a saucepan over medium heat, bring water and sugar to a boil, stirring until sugar is dissolved.
- Add wine and cranberries.
- Bring to a boil and simmer gently until most of the cranberries have popped and the sauce is thick and syrupy – about 15 minutes.
- Cover and refrigerate until completely chilled.