Ingredients with Measurements:
- 1 cup fresh cranberries
- 1/4 cup prepared horseradish
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup water
- 1/4 teaspoon salt
Special equipment needed:
- Saucepan
- Blender or food processor
Step-by-step instructions:
1. Rinse the cranberries and place them in a saucepan with the water.
2. Bring the cranberries to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes.
3. Remove the saucepan from the heat and let the cranberries cool for a few minutes.
4. Add the horseradish, balsamic vinegar, honey, and salt to the saucepan and stir to combine.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Taste the sauce and adjust the seasoning as needed.
7. Transfer the sauce to a serving bowl and refrigerate until ready to use.
Time:
Preparation time: 5 minutes
Cooking time: 5 minutes
5. Temperature:
Medium-high heat for boiling cranberries, low heat for simmering.
Serving size:
Makes about 1 cup of sauce.
Nutritional information:
Per serving (2 tablespoons):
- Calories: 50
- Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Fresh cranberries can be substituted with frozen cranberries.
- Prepared horseradish can be substituted with fresh grated horseradish or horseradish sauce.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add a pinch of cinnamon or cloves for a spiced flavor.
- Use orange juice instead of water for a citrusy twist.
- Add a tablespoon of Dijon mustard for extra tanginess.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and cause burns.
- Adjust the sweetness and spiciness to your liking by adding more or less honey and horseradish.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside roasted meats or vegetables.
Garnishes:
Garnish the sauce with a sprig of fresh herbs, such as rosemary or thyme.
Pairings:
This sauce pairs well with roasted turkey, chicken, pork, or beef.
Suggested side dishes:
Serve this sauce with roasted sweet potatoes, Brussels sprouts, or green beans.
Troubleshooting advice:
- If the sauce is too thick, add a little more water or vinegar to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to wash the cranberries thoroughly before using them.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
Cranberry sauce is a traditional accompaniment to Thanksgiving turkey in the United States. Horseradish is a popular condiment in Eastern European cuisine, often used to add a spicy kick to meats and sandwiches.
Flavor profiles:
This sauce is sweet, tangy, and spicy, with a hint of bitterness from the cranberries.
Serving suggestions:
Serve this sauce alongside roasted meats or vegetables for a flavorful and festive touch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A