Saturday, November 23, 2013

cranberry sauce with ginger and jalapeño



I had this idea to make a summer roll with autumn flavors. Sweet potato came to mind, cilantro, some other things. But, it just didn't work…at all. The texture of the sweet potato was way too similar to the rice paper. What did work, however, was the cranberry dipping sauce - I made a roll with avocado and greens, and it tasted great; sweet, tart, and a little spicy.
Even though I don't eat a lot of cranberries for Thanksgiving, I have to have it on the plate. This is how I will be preparing it this year.


1 cup of cranberries
1/2 cup of white sugar
1/4 cup of water
1/2-1 jalapeno
1 TB roughly chopped ginger
good pinch of salt
1 TB fresh lime juice

In a sauce pan, cook the cranberries in the water with the sugar, the the jalapeno, de seeded and roughly chopped, and salt, for about five minutes, at a low boil. Add the ginger and cook for another 3-4 minutes or so. A lot of the water will have absorbed by now. Cool a bit and blend in a food processor with the lime juice and maybe a little more water.  Add the water gradually until you get the consistency desired. I added a few more pieces of the jalapeno, just to give it more of a kick.
If you want  little chunkier sauce, grate the ginger and process the cranberries a little less.

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