A sweet, tangy sauce that balances the richness of a holiday beef roast
Course: Main Course
Author: Stacie Simonson
2medium red bell peppersfinely diced
¼c.red wine vinegar
2tsp.yellow mustard seeds
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.
If desired Sweet Red Pepper Cranberry sauce can be made up to 3 days in advance.