| Simple Cranberry Sauce and Chef Jamie's Homemade Cranberry Chutney (Web exclusive) |
From "Special Presentation"
episode DTT-S |
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Simple Cranberry Sauce Ingredients:
3/4 cup water
1 cup sugar
1/4 tsp. salt
One 12-oz. bag cranberries, picked through
Preparation:
- Bring water, sugar, and salt to a boil in medium nonreactive (glass, glazed ceramic, enamel, stainless steel, or anodized aluminum) saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy and slightly thickened, and until about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to a week; let stand at room temperature 30 minutes before serving.)
Makes 2-1/4 cups.
Cranberry-Orange Sauce
Preparation:
- Follow recipe for Simple Cranberry Sauce, heating 1 tablespoon grated orange zest with sugar mixture. Remove from heat; stir in 2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier).
Cranberry Sauce With Pears and Fresh Ginger
Preparation:
- Peel, core, and cut 2 medium-size firm, ripe pears into 1/2" chunks; set aside. Follow recipe for Simple Cranberry Sauce, heating 1 tablespoon grated fresh ginger and 1/4 teaspoon ground cinnamon with sugar mixture and stirring pears into liquid along with cranberries.
Cranberry Sauce With Champagne and Currants
- Follow recipe for Simple Cranberry Sauce, substituting champagne for water and adding 3 tablespoons dried currants to liquid along with cranberries.
Chef Jamie's Homemade Cranberry Chutney Ingredients: One 12-oz. bag fresh cranberries
2 large pears, peeled and diced
3/4 cup packed brown sugar
1 tsp. dry mustard
Zest of lemon
1 cinnamon stick
1/4 tsp. dried red pepper flakes
2 Tbs. cider vinegar
Pinch of salt
Preparation: Combine all of the ingredients in a non-reactive saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat tolow and continue cooking., stirring often, until the mixture thickens and the cranberries burst -- about 15 minutes. Cool completely. Remove the cinnamon stick before serving. Yield: Approximately 2 cups Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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