Best Pnw Cranberry Sauce Recipes
PNW CRANBERRY SAUCE
This was originally named 'Cranberry sauce with Zinfandel, Star Anise and Black pepper' which didn't fit in the title box. I discovered that the flavors are very Pacific Northwest from the cranberries that are grown there to the star anise representing the Asian influence on foods there to the Zinfandel wine produced in the...
Provided by Beth Renzetti
Categories Fruit Sauces
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
- 2. If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar. The rest may be added later to taste.
- 3. Use a tea ball or cheesecloth bag to hold the peppercons and cloves. Add to the pot.
- 4. Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
- 5. In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly.
- 6. Remove the spices sticks, pods and the peppercorns.
- 7. Add more wine for a more pronounced Zinfandel flavor. Adjust the sugar, to taste.
- 8. Store in a clean jar and it will last indefinitely refrigerated. But I'll bet it doesn't get uneaten that long. ;)
PNW CRANBERRY BARBECUE SAUCE
From Bridgewater Bistro, Astoria, Oregon. This sauce may be used 'as is' to baste over meats and poultry before grilling or roasting. For a lighter sauce to serve with you entree, mix equal parts barbecue sauce and chicken or beef demi-glace, heat to boiling and then add cream to lighten the sauce. Reduce the mixture by 1/3 over...
Provided by Beth Renzetti
Categories Other Sauces
Time 40m
Number Of Ingredients 17
Steps:
- 1. Place all ingredients into a stock pot and bring to a boil. Reduce heat & simmer for 20 minutes or until the liquid is reduced to 1/3.
- 2. Place in a blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) OR use an immersion blender.
- 3. Strain the puree through a fine mesh strainer. Refrigerate. This sauce will hold for weeks in the refrigerator!
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