November 16, 2012

triple sec cranberry sauce

I'm trying to keep things simple this month, largely because this moving stuff is all-consuming, and a girl can only do so much. Thankfully, when it comes to cooking, simplicity can be and often is the best approach. This cranberry sauce infused with triple sec is my simple take on a pretty standard Thanksgiving side dish. But why save it for Thanksgiving alone? I say use it to complement as many things as you can. Stir it into a scone recipe, spread it on a turkey sandwich, use as a filling for a rustic tart, or whatever else comes to mind. And wherever you are, I hope you share the Thanksgiving holiday among family and friends.



Triple Sec Cranberry Sauce

2 cups/220 grams fresh or frozen cranberries
1-1/2 cups/200 grams peeled and diced Asian pear
1 cup/260 grams homemade or store-bought triple sec or other sweet orange liqueur
1/2 teaspoon ground cardamom

(Note: If using store-bought liqueur, add 1/2 teaspoon of finely grated zest from an orange and 1 tablespoon organic sugar to the mixture before cooking)


Put all ingredients into a 2-quart saucepan, stirring so everything is well-coated and mixed together. Cover the saucepan and bring to a gentle simmer over medium-low heat. Cook for 15 to 20 minutes, until the cranberries split open and the sauce begins to slightly thicken. Remove from the heat and let the sauce cool for 10 minutes. Use an immersion blender to purée lightly, working in short spurts until the sauce is smoother but still slightly chunky. Serve immediately or refrigerate to use later.


Makes 2 cups

4 comments:

  1. sounds great Michele, I will try it next week. asian pear, that's a surprise. Hope all is well and your settling in.

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    Replies
    1. Thanks, Marty! I bought the pears at the local farm where I buy raw goat's milk. I like this recipe best with the homemade triple sec, which gives it a slightly sweeter orange flavor.

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