Candace gave this recipe to me and I made this with a bunch of substitutions I had on hand (Spanish chilis, different booze, mix of citrus). It came out well, but I cooked it down a little because I found it too loose. It feels like a slightly chunky, more vivid cranberry sauce. It's good on anything that the normal sauce would be: turkey, pork, cheeses, etc.
1 Orange [zest plus 1/3 C juice]
2 TBSP finely minced ginger
1/2 Cup + 2 TBSP sugar [150 g total]
3/4 Cup water
12 oz. fresh cranberries [340 g]
2-3 TBSP cilantro, finely chopped
4 fresh Serrano peppers, seeded & finely minced
1 ½ TBSP rum
2 limes juiced
2 TBSP finely minced ginger
1/2 Cup + 2 TBSP sugar [150 g total]
3/4 Cup water
12 oz. fresh cranberries [340 g]
2-3 TBSP cilantro, finely chopped
4 fresh Serrano peppers, seeded & finely minced
1 ½ TBSP rum
2 limes juiced
Peel zest off orange with a vegetable peeler, making sure not to include white pith. Finely mince zest. Combine with minced ginger, ½ c. sugar & water in small saucepan.
Place over medium-high burner.
Meanwhile, blend cranberries in food processor until finely chopped. Place in small ceramic or metal bowl.
Reduce to thick viscous syrup & pour over cranberries.
Juice orange & add, along with lime juice, 2 TBSP sugar, cilantro, peppers & rum.
Chill.
Makes about 3 cups.
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