Friday, November 7, 2014

Cranberry Honey Sauce

Looking for a twist on the more traditional cranberry sauce?  This spiced up version is delicious served with the usual roast turkey or chicken or even roast pork.  It is also makes an awesome spread served as an appetizer with cheese and crackers and a quick dessert sauce over good quality ice cream or cheese cake. The recipe features honey and red wine instead of the usual white sugar and water and is kicked up a notch with walnuts, cayenne pepper, fresh ginger and anise seed.

Click on this link for a printable recipe.
3 cups cranberries, fresh or frozen - 750 ml
1 cup red wine - 250 ml
1/4 cup red wine vinegar - 60 ml
3/4 cup honey - 175 ml
1/4 cup walnuts, chopped - 60 ml
1/4 tsp cayenne - 1.25 ml
1 tbsp ginger raw - 5 ml
1/4 tsp anise seed - 1.25 ml

1.  Add all ingredients to a medium saucepan.  Bring to a boil, stir well and reduce heat and simmer until the skins on the cranberries start to split and pop which releases pectin and helps the sauce thicken.  It will thicken more as it cools.  In the picture below I have added a few Red Zinger tea bags and used a local cinnamon flavoured honey for extra flavour.  I have many versions of this recipe.  Make it once and you'll come up with your own modifications.  Great with a chopped fresh orange etc.

2.  Fill a sterlized 250 ml/1 cup jar with the sauce and seal.  Allow it to cool and once the lid "pops" it is sealed.  Pour remainder into a serving bowl.  Serve warm or cold.  The extra jar should be stored in the refrigerator up to 3 months.  If you want longer shelf life and not store it in the fridge you should process the jar in a boiling water bath for 20 minutes.

Yours in good taste,
© Nancy Guppy, RD, MHSc

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