Ingredients with Measurements:
- 1 cup fresh cranberries
- 1 medium onion, chopped
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Saucepan
- Wooden spoon
- Blender or food processor (optional)
Step-by-step instructions:
1. In a saucepan, combine the cranberries, onion, water, sugar, red wine vinegar, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the mixture has thickened.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. If desired, transfer the mixture to a blender or food processor and blend until smooth.
6. Return the mixture to the saucepan and reheat over low heat before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- Makes about 1 1/2 cups of sauce
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 18g
- Protein: 0g
- Sodium: 50mg
- Fiber: 1g
- Sugar: 16g
Substitutions for ingredients:
- White wine vinegar can be used instead of red wine vinegar.
- Brown sugar can be used instead of granulated sugar.
- Shallots can be used instead of onions.
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:
- Be careful when blending hot liquids in a blender or food processor. Let the mixture cool slightly before blending and blend in small batches.
- If the sauce is too thick, add a little more water to thin it out.
- 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 heated through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside roasted turkey or chicken.
- Drizzle the sauce over roasted vegetables, such as Brussels sprouts or sweet potatoes.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the sauce before serving.
Pairings:
- This sauce pairs well with roasted turkey, chicken, or pork.
Suggested side dishes:
- Serve this sauce alongside roasted vegetables, such as Brussels sprouts or sweet potatoes, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too tart, add a little more sugar to balance out the flavors.
Food safety advice:
- Make sure to wash the cranberries and onion thoroughly before using.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
- Cranberry sauce has been a traditional Thanksgiving side dish in the United States since the 1800s.
Flavor profiles:
- This sauce is sweet and tart with a savory onion flavor.
Serving suggestions:
- Serve this sauce alongside roasted turkey or chicken for a festive holiday meal.
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