Variations on a Theme: Cranberry Sauce with Miso, Lemon-Tarragon, Truffle or Chipotle

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Unless you really crave those accordion-like ridges or consider Thanksgiving a failure without hearing that classic shplopping noise, you have no excuse for resorting to canned cranberry sauce.

Homemade cranberry sauce is wildly better than anything you can buy and it takes little time or effort to make. Plus, it’s easy to take a basic cranberry sauce and doctor it up in so many delicious ways.

To help you along on your journey from can to greatness, we offer a base recipe for a delicious brown sugar and orange cranberry sauce, plus five ways of taking the flavor in crazy delicious directions. Don’t want to use our base recipe? Don’t. Use what’s written on the bag of fresh cranberries, then use our flavorings. — Alison Ladman, The Associated Press

Here is a recipe for Cranberry Sauce with Miso, Lemon-Tarragon, Truffle or Chipotle.

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Cranberry Sauce with Variations

Cranberry Sauce with Variations

Start to finish: 15 minutes. Servings: 8.

Ingredients

  • 12-ounce bag fresh cranberries
  • 3/4 cup packed brown sugar
  • 3/4 cup orange juice
  • Pinch of salt

Instructions

  1. In a medium saucepan over medium-high, combine the cranberries, brown sugar, orange juice and salt. Cook, stirring occasionally, until most of the cranberries have popped and softened, 8 to 10 minutes.
  2. Remove the saucepan from the heat and select one of the flavor combinations below:
  3. Chipotle
  4. Add 1 minced chipotle pepper and 1 tablespoon adobo sauce (from a can of chipotles in adobo). Allow to cool, then stir in 3 tablespoons of chopped fresh cilantro.
  5. Truffled
  6. Allow to fully cool, then stir in 1/2 teaspoon truffle oil and 1 tablespoon finely chopped fresh chives.
  7. Sweet and Smoky
  8. Stir in 1/2 cup crumbled well-cooked bacon, 1 teaspoon smoked paprika and an extra 1 / 2cup brown sugar.
  9. Lemon Tarragon
  10. Stir in 3 tablespoons finely chopped fresh tarragon and the zest and juice of 1 lemon.
  11. Ginger Miso
  12. Stir in 2 tablespoons grated fresh ginger and 2 tablespoons sweet white miso.
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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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