I was recently reminded of a recipe I posted over on WCCO a couple Thanksgivings ago. Since they redid their website (my page included), it never got archived so I figured it would be good to post again over here.
This sauce is
absolutely delicious. The sweetness from
the sugar and tartness from the cranberries make an excellent pair. The Ratafia enhances the orange flavor and
brings out the spiciness from cloves, allspice and cinnamon, but you can
certainly use port instead as that's what the original recipe called for.
Have leftover cranberry sauce? Use it to top your oatmeal :)
Happy Thanksgiving!
Ruby
Ratafia Cranberry Sauce
(adapted from Los
Angeles Times)Makes 2 cups
1 ½ cups Alexis
Bailly Ratafia (or port)
¾ cup sugar3 cloves
½ stick cinnamon
3 allspice berries (or a dash of allspice)
4 black peppercorns
2-inch-by- ½ -inch strip of orange peel
1 (12 ounce) package cranberries, washed
In a medium
saucepan, combine the Ratafia and sugar. Tie the cloves, cinnamon stick,
allspice and black peppercorns in a small piece of cheesecloth. Add the spice
bundle to the saucepan. Add the orange peel. Bring the mixture to a simmer over
medium-high heat. Reduce the heat and simmer gently until the wine is reduced
to 1 cup, about 4 minutes.
Add the cranberries to the wine. Return to a simmer over
medium-high heat then lower the heat and simmer until the cranberries pop,
about 5-7 minutes. Remove from the heat and pour into a bowl. Let cool to warm
then remove the spice bundle and orange peel. Cover and refrigerate until ready
to serve.
I always make my own cranberry, too, and never understand why more people don't -- it's seriously the easiest recipe in my Thanksgiving repertoire! 20 minutes total prep and cooking!
ReplyDeleteHappy Thanksgiving, almost-neighbor! :)