Spiced Red Wine Cranberry Sauce

Ingredients

serves serves 8, active time 15 minutes, total time 45 minutes

• 12 ounces fresh or frozen cranberries
• 2/3 cup white sugar
• 2/3 cup dry red wine
• 3 tablespoons maple syrup
• 1 tablespoon molasses
• 1 teaspoon freshly grated ginger
• 1 teaspoon orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Procedures

1. Combine cranberries, sugar, wine, syrup, molasses, ginger, orange zest, cinnamon, salt, nutmeg, and allspice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Mulled Wine Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour plus an overnight chill

• 1/2 teaspoon coriander seed
• 6 allspice berries
• 4 cardamom pods, lightly crushed
• 2 blades mace
• 1 4-inch cinnamon stick
• 1 star anise star
• 2 cups cheap Cabernet Sauvignon
• 1 orange
• 6 egg yolks
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon brandy
• 1/2 teaspoon kosher salt

Procedures

1. In a dry skillet over high heat, toast spices, stirring frequently, until they are fragrant, about 30 seconds.
   
2. In a medium non-reactive saucepan bring wine and spices to a simmer over medium heat. Squeeze in juice of one orange through a strainer to remove seeds, then add spent orange to the pan. Cook, stirring frequently, until wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool.
   
3. In another clean medium saucepan whisk together egg yolks and sugar until well combined and slightly thickened. Whisk in cream and milk until fully incorporated, add wine reduction, then cook over medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line. Pour through a strainer into an airtight container, stir in brandy and salt to taste, and chill overnight in refrigerator.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and harden for at least 4 hours before serving.