Red Pepper Cranberry Sauce
Ingredients
- 1 tablespoon olive oil
- 2 medium red bell peppers finely diced
- 1 cup red wine
- 1/4 cup red wine vinegar
- 1/3 cup white sugar
- 2 teaspoons yellow mustard seeds
- 6 tablespoons dried cranberries
- 6 tablespoons dried currants
- 1/4 teaspoon salt
Instructions
- 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.
Notes
Note: Red Pepper Cranberry Sauce can be made up to 3 days in advance.