Plated or Poured: Holiday Edition

In the spirit of giving, we are giving you the tools to do right by the long abused battered and under appreciated Thanksgiving side dish: Cranberry Sauce. 

For too long, American’s have substitued this simple do-it-yourself recipe for it’s canned, inferior, and frankly disgusting cousin. We at PULLEDTOGETHER say no more and never again! 

We are starting a Cranberry Sauce revolution and our friends over at Wines of South Africa are helping us in the fight. 

We incorporated their Warwick Three Cafe Ladies 2013 Caple Blend to jazz up this Thanksgiving staple and to enjoy while we cook. 

  • 2 (12-ounce) packages fresh cranberries (6 cups)
  • 2 cups dark brown sugar
  • 1 cinnamon stick
  • 1 cup of Warwick Three Cafe Ladies 2013 or a dry red wine
  • 4 tablespoons honey
  • 4 (1/4-inch-thick) slices fresh ginger root smashed or ginger puree
  •  Pinch kosher salt
  • ½ teaspoon black pepper

In a medium pot over medium heat, combine the cranberries, sugar, red wine, cinnamon, 1/2 cup water, honey, ginger and salt. 

Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. 

Chill thoroughly before serving. Enjoy!

‘Plated or Poured’ is our food and drink column featuring Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.

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