Crème de cassis gives this traditional cranberry sauce a little twist.
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Thanks for the comment...I do have the book and I will check it out. I guess my real confusion is if, when served with turkey, the cranberry sauce is to be used instead of the gravy or combined with the gravy. I find it unusual to have both sauces on the plate to complement the meat. But again, I am not familiar with the tradition. Thanks for your input.
I have to say that I cannot imagine a turkey dinner without gravy or cranberry sauce. Yes, the two are totally different but if a bit of gravy mixes in with a bit of cranberry sauce and they wind up together on a piece of turkey, this would not make me sad. It's a savory/sweet/tart and lovely combination. Cheers!
Funny you should ask this today, as I just made this sauce yesterday using frozen cranberries and Ribena straight from the bottle. There was no noticeable difference between the frozen cranberries and the fresh I have used in the past. Cheers!
p.s. You are most welcome Matthew and thanks for your kind words!
I have not done this myself, but it should work out just fine. If you are looking for a really smooth consistency, you may want to strain the sauce after you puree it. With that said, it would also be nice just pureed — without straining I mean. Hope that helps. Cheers!
While I have not tried that particular balsamic, it does sound interesting. Note that if you do decide to use it, it will likely change the color of the cranberry sauce due to the dark color of balsamic — maybe just start with a little bit and adjust as needed. Hope that helps. Cheers!
If you don't want to use Creme de Cassis, you can also use something like Ribena, which is a blackcurrant concentrate. It's significantly cheaper and it still works really well in the recipe. You should be able to find it in most or at least in many, grocery stores. Cheers!
I've personally had the most luck finding this in eastern European and Russian style markets. A good international market should have it with their drinks, juices and nectars and such.
Depending where you live, you may be better off referring to it as "blackcurrant concentrate" so they know what is you are referring to in broad terms. Ribena is a brand name, but there are other similar products on the market. Cheers!