Sauces > Cranberry Sauces

Cranberry Shrewsbury Sauce Recipe

Ingredients with Measurements:
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt

Special equipment needed:
- Medium saucepan
- Wooden spoon
- Immersion blender (optional)

Step-by-step instructions:

1. Rinse the cranberries and set them aside.
2. In a medium saucepan, combine the sugar, water, red wine vinegar, cinnamon, ginger, cloves, and salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
4. Add the cranberries to the saucepan and reduce the heat to medium-low.
5. Simmer the mixture for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
6. Remove the saucepan from the heat and let the mixture cool for a few minutes.
7. Use an immersion blender to blend the sauce until it is smooth (optional).
8. Transfer the sauce to a serving dish and let it cool to room temperature.


Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
Makes about 1 cup of sauce, serving size varies

Nutritional information:
Calories: 122
Total Fat: 0g
Sodium: 148mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 28g
Protein: 0g

Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Ground cinnamon, ginger, and cloves can be substituted with pumpkin pie spice.
- Granulated sugar can be substituted with brown sugar or honey.

Variations:
- Add orange zest or juice for a citrusy flavor.
- Add chopped walnuts or pecans for a crunchy texture.
- Add a splash of brandy or rum for a boozy twist.

Tips and tricks:
- Be careful when blending the sauce as it may be hot.
- Adjust the sweetness and tartness to your liking by adding more or less sugar and vinegar.
- The 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, garnished with fresh cranberries or a sprig of rosemary.

Garnishes:
Fresh cranberries, rosemary, chopped nuts

Pairings:
This sauce pairs well with roasted turkey, chicken, pork, or ham.

Suggested side dishes:
Mashed potatoes, roasted vegetables, stuffing, green beans

Troubleshooting advice:
- If the sauce is too tart, add more sugar.
- If the sauce is too sweet, add more vinegar.
- If the sauce is too thick, add more water.

Food safety advice:
- Make sure to rinse the cranberries before using them.
- Store the sauce in the refrigerator to prevent bacterial growth.

Food history:
Shrewsbury sauce is a traditional British sauce made with red wine, sugar, and spices. This cranberry version adds a festive twist to the classic recipe.

Flavor profiles:
Tart, sweet, spicy

Serving suggestions:
Serve the sauce alongside your favorite holiday meal for a festive touch.

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Taste: Tangy, Sweet, Sour, Tart, Spicy