Sweet Red Pepper Cranberry Sauce
A sweet, tangy sauce that balances the richness of a holiday beef roast
Servings: 2 cups
Ingredients
- 1 T. olive oil
- 2 medium red bell peppers finely diced
- 1 c. red wine
- ¼ c. red wine vinegar
- 1/3 c. white sugar
- 2 tsp. yellow mustard seeds
- 6 T. dried cranberries
- 6 T. dried currants
- ¼ tsp. salt
Instructions
- Preheat a medium sized skillet to medium-high heat. Add 1 T. olive oil and diced red pepper, sauté for 3-5 minutes.
- Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to a boil, then turn temperature to low and simmer for 20 minutes or until liquid is mostly evaporated and thickened.
- Bring to room temperature before serving alongside holiday roast.
Notes
If desired Sweet Red Pepper Cranberry sauce can be made up to 3 days in advance.