Crème de cassis gives this traditional cranberry sauce a little twist.
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This delicious liqueur, otherwise known as black current liqueur can be found at most liquor stores. It will be in the same section as other liqueurs.
Ribena or any other black current concentrate, can be found in some of the major grocery stores. I actually buy it regularly at Costco. Same great taste as the liqueur only it's a 1/4 of the price (and of course no alcohol).
If you cannot fine either, you could just add a bit more orange juice. You will not end up with the same result but it will still be very nice.
The orange just adds a bit of orangy flavor and a bit of acid. I'd suggest replacing the acid with about 1 tablespoon of red wine vinegar and adjusting the sugar a bit if you need to at the end (but I don't think you will need to at all).
I tried this recipe and found that there was a very tarty/bitter after taste. The initial taste is really good but after you swallow it leaves a bitter after taste. I'm pretty sure that its the bitterness of the cranberries coming out. Is there anything I can do to mellow out the bitterness? Should I be buying a specific brand of cranberries or check that they are ripe enough?
I would suggest that you simply add some more sugar. If you have made it already, make a simple syrup, which is just equal parts sugar and water.
Try 1/2 cup of water and sugar, bring to a boil, stir until the sugar is dissolved fully (careful very hot and can spatter given it's syrupy texture). Then heat up your cranberry sauce and add a bit of the simple syrup at a time until that bitter after taste goes away. It should. And yes.. it's probably because the berries were not fully ripe but they are bitter regardless.
I am wondering if you can freeze this or other cranberry sauces for later use. I am hoping to make cranberry sauce a couple weeks ahead of thanksgiving. I would like to freeze half for Thanksgiving and the other half for Christmas. I also want to know how long cranberry sauce can be kept in the refridgerator?
I love cranberries, so good, wish I can use year round, as I use them in everything (jellies, breads, sauces, drinks) but find them only in the fall. I have been told I can freeze entire bags of cranberries for many months. Can you comment?
In making cran sauce, the orange is a wonderful addition, I also add lemon juice, why this works I don't know. In addition, we stew some apples, add those to the sauce, as well as a bit of sweet English sherry. And, a tab of butter. That gives it a wonderful texture, smoothness.
I suppose it's a very unorthodox sinful cranberry compote then. Cranberries are wonderful, can "hold their own" and carry off a lot of other tastes.
In our house the OJ version of cranberry sauce recipes won hands down. One cup of OJ, cloves, cinammon, a bit of lemon juice, 1 cup sugar (half and half brown and white) - and a tad of fruit liqeur of choice - makes for the best cranberry jam this side of the swamp. We have 6 jam jars of cranberry sauce with 6 different liquer adds, of varying consistency, from saucy to jammy, and it goes good on buttermilk crepes too.
As someone who was not familiar with Cranberry sauce, I am wondering the food it is suppose to complement. Turkey and potatoes are served with gravy. The green beans usually have their own flavor. I would appreciate any insight for I don't really have a use for it. I will definitively try this recipe, I was never too fond of the ones that I have tried. Thanks again for your wonderful educational role.
Cranberries go well with many types of poultry, pork and can be combined with many other types of fruits, cheese and nuts. I recommend that you pick up a book called the "Flavor Bible" by Karen Page and Andrew Dornenburg. It is an excellent reference book that provides plenty of suggestions on how to pair flavors and what foods go well together. Cheers!