NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)
by Albert Bello, Pastry Chef
- 454 grams cranberries, defrosted preferred
- 312 grams light brown sugar
- 340 grams red wine or water
- 4 Tablespoons lime juice
- 1/2 teaspoon nutmeg (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon allspice (optional)
- In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
- The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
- To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
- Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
- Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.