Cranberries: Candied, Fruity and Drunk
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Ingredients
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- 3/4 cup granulated sugar
- 1 cup water
- 1 (12-ounce) package fresh or frozen cranberries, rinsed, drained and sorted through, removing any stems or deflated ones
- Several julienned strips of orange peel, or thick pieces of zest
- A few squeezes of orange juice
- 1 15-ounce can jellied cranberry sauce
- 1 15-ounce can whole-berry cranberry sauce
- 1 bag frozen mixed berries, not defrosted
- 1 handful chopped walnuts
- 1 2/3 cups ruby Port
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) golden brown sugar
- 8 dried black Mission figs, stemmed, chopped
- 1 6-inch-long sprig fresh rosemary
- 1/4 teaspoon ground black pepper
- 3/4 cup sugar
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Preparation
Step 1
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries and zest, return to boil. Reduce heat and boil gently for 10-14 minutes, stirring occasionally. Add a few squeezes of fresh orange juice. Cover and cool completely at room temperature. Refrigerate until serving time.
Step 2
Break up the jellied cranberry sauce into chunks in a large bowl. Add remaining ingredients. Stir. Frozen berries will melt as it sits.
Step 3
Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold.
Step 4
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Chef's notes
The classic cranberry sauce can be enjoyed with yogurt or simply taken spoon-to-mouth.
Alex’s mother’s recipe is a family favorite, often consumed over vanilla gelato.
The cranberry sauce with Port and dried figs has a wine-y taste and pairs well with turkey or roasted potatoes.
