Fresh cranberries and a jalapeño are blistered in a hot wood fired oven and tossed with a citrus, ginger and pomegranate molasses reduction to create a perfectly smoky, sweet and spicy sauce for the thanksgiving table.
- 12 ounces fresh cranberries
- olive oil, as needed
- ½ cup of sugar
- 3 mandarin oranges, zest and juice
- 1 lemon, zest and juice
- 1 jalapeño, sliced into rings
- 2 tablespoons shallot, small chop
- 1 inch knob of fresh ginger, finely chopped
- 3 tablespoons honey white balsamic vinegar,
- 3 tablespoons pomegranate molasses
- Fleur de sel, flaky sea salt for finishing
- Prep the cranberries: In a bowl toss the cranberries with a little bit of olive oil, then add the sugar and toss until the cranberries are evenly coated. Add the orange zest, lemon zest, and jalapeño, toss to combine and set aside.
- Make the shallot and ginger sauce: Preheat a saucepot to medium-low. Add a touch of olive oil followed by the shallot and ginger, sauté for about 2 minutes. Stir in the juice from the oranges and lemon, honey white balsamic vinegar, pomegranate molasses and cook on medium-low until reduced by half, about 10-15 minutes.
- Blister the cranberries: Preheat pan to medium-high in a wood fired oven (if using). Pour the prepped cranberries into the hot pan, cook for 4-5 minutes, tossing frequently. Remove from heat when most of the liquid has cooked out, the berries have softened and become a thicker, more cohesive consistency.
- Combine: Stir the cranberries into the shallot and ginger sauce, season with a pinch of fleur de sel. Serve immediately, or cool and store in an airtight container until Thanksgiving.
- Taste one of the jalapeño rings for heat before you add it to the cranberries. Add your desired heat level.
- Category: sauce
- Method: wood fired, sauté