Ok SG,
Here ya go!! :-) This is a non-traditional cranberry sauce - darker, richer and "warmer", thanks to the herb/spice mix, intentionally crafted more for the adult palate. Just made my second trial run, and I'm very pleased with the result, so give it a shot and let me know what you think:
1 1/2 cups - fresh cranberries
1/2 cup - dried cherries
1/2 cup chopped, dried dates
1 cup ginger ale
1/2 cup orange juice
3 TBSP - pomegranate infused balsamic vinegar
2 TBSP - cognac
1/2 tsp - dried thyme
1/4 tsp - kosher salt
1/8 tsp allspice
1/4 tsp - cinnamon
1/4 tsp - white pepper
1ea. - 3 1/2 oz. pkg dried blueberries (approx 3/4 cup)
Add all of the ingredients EXCEPT the blueberries, into a blender and mix with a few long pulses until the cranberries are all well-chopped.
Pour into a sauce pan (I prefer non-stick, due to the high sugar content), add the blueberries, stir and bring to a boil. Cover and turn down to low and cook 15 min. Then, uncover and simmer to desired consistency, approx. another 30 min, stirring occasionally.
Make a day or two ahead and chill. Serve in a bright white bowl - lovely and tasty! Especially well-paired with the turkey dark meat, duck, etc. |
