Unsweetened berry and fruit sauces - "balsam" for a gourmet. I propose to cook a delicious, viscous and aromatic, with a refreshing sourness and colorful in color cranberry sauce for meat. In addition to fried steak and barbecue, with this sauce even a crust of bread, crackers or unleavened cakes turn into a gastronomic delight.
Ingredients:
Cranberries - 200 g
Orange - 1 pc.
Sea salt - 3 g
Sugar - 10 g
Rosemary - 1 branch
Allspice - 3 peas
Carnation - 3 buds
Ground ginger, nutmeg, black pepper - to taste
Step by step recipe:
To make cranberry sauce at home, take the foods listed. I will say that the degree of density varies, you can change at will. For a pouring, thin consistency of the sauce, the pulp of the berries will be enough with prolonged boiling. If it is necessary to obtain a dense, thick sauce, starch or fruits with a high content of natural pectin are introduced. For example, apples are good. The acidity and recognizable taste of cranberries still dominate, interrupting the apple aroma, but thanks to the steamed apple pulp, a silky smoothness is achieved without starch.
With starch (or flour) - the fastest and easiest way, but today we cook for a long time and without dry thickeners, leaving naturalness to the maximum.
We sort out the berries: we discard dry, rotten ones. We wash the cranberries and lower them into a cooking container. I advise you to choose pans with a thick bottom, suitable for prolonged cooking on a fire without burning. Pour in granulated sugar and sea salt, put on an overhead fire and begin to warm up.
After half a minute, knead the swollen berries to squeeze out more juice and pulp.
At the same time, remove the zest from one large orange with thin shavings, then cut the fruit and carefully squeeze the juice.
If there is little juice, take two or three oranges. The liquid will need 150-200 ml. In addition to natural juice, you can use dry wine, preferably red.
Pour the mashed berries with orange juice, add the zest.
Throw in a branch of coniferous camphor rosemary, spicy clove buds, allspice peas, and ground nutmeg / ginger / black pepper. Choose spices according to your taste.
Bring the composition to a boil, reduce the heat and boil it down with a slow boil, without a lid for about 40 minutes. Stir sometimes. Reduce the volume by three to four times.
We try, if necessary, adjust the amount of salt-sugar. We filter and push the cake through a sieve. After cooling, the sauce will thicken slightly.
Having cooled down, serve the cranberry sauce rich in taste and aroma to steak, kebab, ribs.
Bon Appetit!
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro