This is a great recipe I'd like to share. I used for thanksgiving and christmas. However, not all sugar cooks the same. I waited for the domino sugar to turn dark brown/amber color and that made a disgusting sour cranberry sauce. For some sugars, you must proceed to the next step when the sugar is light brown. If the sugar becomes darker than light brown, then you fucked it up.
Here is a modified recipe in case you use cardamom seeds instead of the pods. I strongly suggest to do 2-3 days in advance. You will not regret it.
Cranberry Sauce
Ingredients:
•150g castor sugar or 2/3 cup granulated sugar
•2 cup fresh cranberries
•2 apples or 1 apple ( sliced super thin )
•zest and juice of 1 orange
•1 oz port wine ( 1/8 cup to 1/4 cup)
•2 star annisse
•4 cardamon pods ( 20 - 40 seeds )
* 1 tsp salt
* 1/4 tsp black pepper
Directions
1
Place sugar, star annisse and cardamon in a heavy-bottom skillet and caramelize until light brown. ( domino sugar only )
2
Add the cranberries and cook until they start to blister and pop
3
Meanwhile, core, peel and thinly slice the apples. Add to pan once the cranberries blister. Then add salt and pepper.
4
Deglaze with port and add orange zest and juice.
5
Cook for 5 to 10 minutes to thicken.
6
Cool and refrigerate until needed.
7
Can be made 3-4 days in advance. Serve cold or room temperature.
This post was edited by Malignanttumor666 on Sep 10 2017 11:19pm