Ingredients with Measurements:
- 1 cup fresh or frozen cranberries
- 1/4 cup prepared horseradish
- 1/4 cup Dijon mustard
- 1/2 cup granulated sugar
- 1/2 cup water
- Pinch of salt
Special equipment needed:
- Medium saucepan
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, combine the cranberries, horseradish, Dijon mustard, sugar, water, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Pour the sauce into a serving dish and let it cool to room temperature before serving.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 1 1/2 cups of sauce, serving size varies
Nutritional information:
Per serving (1 tablespoon):
- Calories: 25
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 0g
Substitutions for ingredients:
- Fresh or frozen cranberries can be substituted with dried cranberries or cranberry sauce.
- Prepared horseradish can be substituted with freshly grated horseradish or horseradish sauce.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a splash of orange juice or zest for a citrusy twist.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and cause burns. Let the mixture cool for a few minutes before blending, and cover the blender with a towel to prevent splatters.
- Adjust the amount of horseradish and mustard to your taste. If you prefer a milder sauce, use less horseradish and mustard.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the sauce, microwave it in a microwave-safe dish for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin, garnished with fresh cranberries or a sprig of rosemary.
Garnishes:
Fresh cranberries, rosemary, or a sprinkle of black pepper.
Pairings:
This sauce pairs well with roasted turkey, ham, or pork.
Suggested side dishes:
Mashed potatoes, green beans, roasted carrots, or stuffing.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or orange juice to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw cranberries to prevent the spread of bacteria.
Food history:
Cranberry sauce has been a traditional accompaniment to Thanksgiving and Christmas meals in North America since the 17th century.
Flavor profiles:
Tart, sweet, spicy, and tangy.
Serving suggestions:
Serve the sauce at room temperature or slightly warmed.
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