Thursday, November 25, 2010
0 Recipe #199: Cranberry Sauce Spiked with Cointreau
Nothing quite says Thanksgiving like cranberry sauce. Now add a drop of Cointreau and you've got something special. :-D
As usual, I've got to add my own little twist to an old standard; otherwise, it just wouldn't be one of my recipes. ;) As of late, I've been doing so much cooking in my test-kitchen for the upcoming cookbook, I've just got to mix it up to keep me going. :)
And so, not surprisingly, this version is a bit different from the usual "cranberries & sugar" type of recipe. First of all, there's no refined sugar, so it's much healthier for you. :) And second, all of the different orange flavors -- the juice, the zest, & the Cointreau -- go really nicely with the cranberries. In addition to the honey, they help sweeten the mouth-puckering tartness of the cranberries. :)
Happy Thanksgiving, everybody!
Cranberry Sauce Spiked with Cointreau
1 c. orange juice
1/4 c. honey
2 c. fresh cranberries (or frozen, if unavailable)
1 Tbsp. orange zest (the zest of 1 large navel orange)
1/4 tsp. ground cinnamon
1/8 tsp. ground clove
1/8 tsp. ground allspice
1/16 tsp. (pinch) ground nutmeg
Directions: Boil orange juice and honey until honey dissolves. Then add cranberries, zest, all of the spices, the water, & the Cointreau, stirring occasionally. Boil cranberries until they "pop" & then turn heat down to medium-low. Simmer until liquid has been reduced to only 1/4 of its original amount, about 15-16 minutes. During the last 2-3 minutes of cooking, turn down heat to low & stir continuously so that the cranberry sauce doesn't stick to the bottom &/or burn. Remove from heat & let cool. Add walnuts & thoroughly combine. Transfer into a serving dish & serve with turkey, chicken, beef, or other main course. Enjoy!
Yield: Makes 2-4 servings.
Variations: Other possible additions you could try include currants, black or red raspberries, boysenberries, apricots, pineapple, mango, pomegranate seeds &/or juice, apple, or a combination of these fruits.