Cranberry sauce has a pronounced sweet and sour taste. In the countries of North America, it is customary to serve it with turkey, in Great Britain - with chicken, and in other countries - with cheese and meat dishes. This is a unique sauce - it is prepared quickly, and thanks to the healing properties of cranberries, its benefits are undeniable. This northern king berry is rich in organic acids, carotene, essential oils and vitamins C, B, P.
Turkey Cranberry Sauce Recipe
This recipe is used to make cranberry sauce in the United States and is usually served with a Thanksgiving turkey. Although this sauce is suitable for dishes from any other poultry, meat and even pastries - traditional Russian pancakes and pancakes. To prepare it you will need:
- 3 cups of cranberries;
- 1 cup granulated sugar;
- ½ glass of orange juice;
- ½ glass of red wine;
- orange peel.
It is customary to prepare cranberry sauces from fresh berries, but if they are not available, frozen cranberries will do, which must be defrosted beforehand. Sort the berries thoroughly, rinse them under running water, then discard them in a colander. When the water is completely drained, pat the cranberries dry.
Then transfer the cranberries to a deep enamel saucepan, add granulated sugar, finely grated zest of one orange, pour in red dry wine and freshly squeezed orange juice. Put everything on medium heat. Once the mixture boils, reduce heat to low and, stirring gently, continue to boil the sauce.
When the cranberries burst and the sauce thickens, remove the pan from the heat. Cool the sauce and grind the mass until smooth with a blender or rub through a sieve. Transfer the finished cranberry sauce to a clean, dry dish and refrigerate, where it can be stored for a long time.
Recipe for cranberry sauce for meat
The combination of meat with sweet and sour cranberry sauce gives the dishes an unusual taste and turns them into a festive treat. The cranberry sauce prepared according to this recipe goes well with all types of meat. It will require the following components:
- 500 g of cranberries;
- 150 g of onions;
- 300 g of granulated sugar;
- 150 ml of apple cider vinegar;
- 1 glass of water;
- cinnamon;
- salt;
- garlic powder;
- allspice ground pepper;
- celery seeds.
Defrost cranberries if necessary, sort out, rinse under running cold water and dry. Peel and chop the onions with a knife. Transfer the cranberries and chopped onions to an enamel saucepan, cover with a glass of water, put on medium heat and bring to a boil. Then reduce the heat to low, cover the pan with a lid and continue simmering the berries and onions for 10 minutes.
Then transfer the mixture to a blender bowl and grind everything until smooth. After that, put the cranberry mass back into the pan and add spices: literally a pinch of cinnamon, garlic powder, ground allspice and celery seeds, pour in apple cider vinegar, season with salt and mix everything well. Bring to a boil and boil until it becomes thick ketchup. Then cool the finished cranberry sauce and serve. It goes well with any meat: fried, boiled, baked, stewed.
