Eat it: Cranberry Sauce with Rosemary Infusion
I love cranberry sauce more than you might love chocolate. Typically I buy several bags and make it every week between now and the new year. And every year I tinker with the details to hopefully make something more elegant than the bag suggests is possible. This year, I think I’ve hit the pinnacle by infusing a bit of rosemary to the sugar syrup and adding a cup of sliced cherries. The flavors are subtly infused and the effect is splendorous – or at least good enough to cause me to post a recipe on a sewing blog.
- bag of cranberries
- 1 tablespoon port (rum, brandy or a cherry liquour would also do well)
- 1 cup water
- 3/4 cup sugar
- rosemary sprig
- 1 clementine
- 1 cup of frozen cherries or berries
- mace or nutmeg
Cookware: measuring cup, fine grater is helpful, a serrated knife and a medium pot
Rinse and drain cranberries and splash the liquor on top letting a few bottom berries reap the benefits of a marinade.
Bring 1 cup of water and 3/4 cup of sugar to a boil with a rosemary sprig. Infuse for about 7-8 minutes. Meanwhile, rinse and dry the clementine and grate the peel on top of the cranberries. Trim one end of the clementine and squeeze juice on top of the berries.
Now that the sugar water has been infused with rosemary you’ll need to eliminate the rosemary sprig from the equation. Pour the berries and boozy orange marinade into the water and cook over medium heat for 10-15 minutes, or until berries have split.
Cut each of the frozen cherries in half and add to the mix around the 10 minute mark (later is okay if you’re just reading this). Sprinkle mace or nutmeg and stir. Remove from heat, cool to room temperature before covering and refrigerating.
And that, my friends, is my new standard for cranberry sauce.
This entry was posted on Tuesday, November 20th, 2012 at 9:46 pm and is filed under Resources. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.