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I want to make a raw cranberry relish not using cane sugar. Can you recommend a recipe or give me tips on creating

Open Office Hours

Eric Wynkoop - Open Office Hours

Recorded

This event was on November 23, 2021

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

I want to make a raw cranberry relish not using cane sugar. Can you recommend a recipe or give me tips on creating?

Answer

Just look for another source of sweetener that you prefer to use, whether it's beet sugar or something else, and just give it a try and see how you like it. I use, for example, whole leaf stevia, I don't use the processed white powder that I see at the store, but I have whole leaf stevia in a dried form that I like to use for a lot of applications. But as an example, stevia, it's an herb, so it's got some accompanying flavors to it that some people don't like. And so, do keep in mind that if you choose something like honey, or stevia or something else that, not only does it have sweetness, but it has the accompanying flavor of that item, and so, think about that, relative to your desired end result. Okay. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.