Ingredients with Measurements:
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Medium saucepan
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the cranberries and add them to a medium saucepan.
2. Add honey, Dijon mustard, apple cider vinegar, water, salt, and black pepper to the saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. 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.
5. Remove the saucepan from the heat and let the mixture cool for a few minutes.
6. Use a blender or immersion blender to puree the mixture until smooth.
7. Transfer the sauce to a serving bowl and let it cool to room temperature before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 1 1/2 cups of sauce
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 40
- Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Yellow mustard or whole-grain mustard can be used instead of Dijon mustard.
- Red wine vinegar or white wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a tablespoon of orange zest for a citrusy twist.
- Add a tablespoon of chopped fresh herbs, such as thyme or rosemary, for an herby flavor.
Tips and tricks:
- Use a splatter screen to prevent the sauce from splattering while boiling.
- Let the sauce cool to room temperature before serving to allow the flavors to meld together.
- Store leftover sauce in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Garnish with a sprig of fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Orange zest
Pairings:
- Roasted turkey or chicken
- Grilled pork chops or tenderloin
- Baked ham
Suggested side dishes:
- Mashed sweet potatoes
- Roasted Brussels sprouts
- Green beans almondine
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the cranberries before using them in the recipe.
- Store leftover sauce in the refrigerator and discard any leftovers that have been sitting at room temperature for more than two hours.
Food history:
- Cranberries have been used by Native Americans for centuries for their medicinal properties and as a food source.
- Honey has been used as a sweetener for thousands of years and was even used as a form of currency in ancient times.
- Mustard has been used as a condiment for over 5,000 years and was even mentioned in the Bible.
Flavor profiles:
- Tart from the cranberries
- Sweet from the honey
- Tangy from the mustard
- Sour from the apple cider vinegar
Serving suggestions:
- Serve the sauce alongside your favorite meat dish.
- Drizzle the sauce over roasted vegetables for a sweet and tangy flavor.
- Use the sauce as a dip for chicken tenders or roasted potatoes.
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