Red Pepper Cranberry Sauce
This wine infused sauce goes with either roast beef or turkey
- 1 Tbsp olive oil
- 2 medium red bell peppers, finely diced
- 1 c red wine
- ¼ c red wine vinegar
- ⅓ c sugar
- 2 tsp mustard seeds
- 6 Tbsp dried cranberries
- 6 Tbsp dried currants
- ¼ tsp salt
Heat medium skillet on medium-high heat.
Add olive oil and diced red pepper; saute 3-5 minutes.
Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to boil then turn temperature to low and simmer 20 minutes, or until liquid is mostly evaporated and thickened.
Bring to room temperature before serving alongside holiday roast.