Ingredients with Measurements:
- 1 pound fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Saucepan
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the cranberries and remove any stems or leaves.
2. In a saucepan, combine the cranberries, sugar, water, garlic, salt, and black pepper.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened.
5. Remove the saucepan from the heat and let the sauce cool for a few minutes.
6. Transfer the sauce to a blender or food processor and puree until smooth.
7. Return the sauce to the saucepan and heat over low heat until warmed through.
8. Taste the sauce and adjust the seasoning as needed.
- Time:
Preparation time: 5 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of sauce
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 50
- Total fat: 0g
- Sodium: 100mg
- Total carbohydrates: 13g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 0g
Substitutions for ingredients:
- Honey or maple syrup can be used instead of sugar.
- Vegetable or chicken broth can be used instead of water.
- Shallots or onions can be used instead of garlic.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of orange juice or zest for a citrusy twist.
- Add a tablespoon of balsamic vinegar for a tangy kick.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and cause burns.
- If the sauce is too thick, add a little water or broth to thin it out.
- 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.
- Garnish with fresh cranberries or chopped herbs.
Garnishes:
- Fresh cranberries
- Chopped herbs (such as parsley or thyme)
Pairings:
- Turkey
- Chicken
- Pork
- Roasted vegetables
Suggested side dishes:
- Mashed potatoes
- Stuffing
- Green beans
Troubleshooting advice:
- If the sauce is too tart, add a little more sugar or honey.
- If the sauce is too sweet, add a little more salt or vinegar.
Food safety advice:
- Make sure to rinse the cranberries thoroughly before using.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
- Cranberries have been used by Native Americans for centuries for their medicinal properties and as a food source.
- Cranberry sauce has been a traditional Thanksgiving dish in the United States since the 1800s.
Flavor profiles:
- Tart
- Sweet
- Savory
- Garlicy
Serving suggestions:
- Serve the sauce warm or at room temperature alongside your favorite main dish.
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