Yule Be Cranberry Sauced Recipes
RED DEVIL CRANBERRIES
Steps:
- In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes. Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo sauce, cinnamon, and salt. Reduce the heat and simmer, stirring occasionally, until the mixture is thick, 20 to 25 minutes, stirring occasionally. Set aside to thicken, thanks to the pectin in the cranberries.
RED DEVIL CRANBERRIES
Steps:
- In a large saucepan, add the oil and saute the shallot and serrano pepper over medium-high heat for 3 to 4 minutes.
- Add in the blood orange juice, agave syrup, cranberries, chipotle, adobo, cinnamon, and salt. Reduce the heat and simmer until mixture is thick, 20 to 25 minutes, stirring occasionally.
- Set aside to thicken, thanks to the pectin in the cranberries.
- Guy's Tip: If available, try to purchase 1 fresh blood orange and add this to the cranberries. Segment, add the orange flesh to the pot, and squeeze in any remaining juices from the blood orange membrane.
- Cook's Note: To segment an orange, remove the top and bottom from the orange over a small bowl (to catch the juices). Peel the orange with a small sharp knife, carefully removing all of the pith. Carefully slice between the segments, down each side, and allow to fall into the bowl as you proceed.
RED DEVIL CRANBERRIES
Provided by Guy Fieri
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
- Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
- Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
- Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
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- For the Cranberry Sauce: Tip the cranberries, orange juice and sugar into a small saucepan and slowly bring to the boil. Reduce the heat and simmer for about 8-12 minutes, stirring occasionally, or until the mixture has thickened and has the consistency of jam.
- Meanwhile, preheat the oven to 175°C/155 Fan. Grease and line a 38×25-cm / 15×10-inch rimmed baking sheet with greaseproof paper.
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- In a small jug, stir together the oil, milk and vanilla. With the mixer running, pour the oil mix into the boil and beat for a few seconds.
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- In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the cranberry juice and let bloom for 5 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper, letting the paper hang over the two shorter sides. Butter the paper and the exposed sides of the baking sheet.
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