Thursday, November 21, 2013

Citrus and Sherry Cranberry Sauce

Perfect Pairing:  Citrus and Herbs de Provence Rotisserie Turkey Breast

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No surprise that I am following up the turkey recipe with a cranberry sauce!  Homemade cranberry sauce is so easy there is really no excuse to buy the canned stuff.


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Fresh cranberries are combined with orange zest and juice, sugar, a cinnamon stick, and some sherry.  You can probably skip the sherry if you don’t want to invest in a bottle.  I use the cheap cooking sherry which is great in soups or for deglazing pans, so I like to have it on hand.


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This cranberry sauce is perfect served alongside of the Citrus and Herbs de Provence Turkey Breast.  The citrus in the sauce and the zest in the turkey rub are great together.  Don't get me wrong, this cranberry sauce would be fabulous with any turkey!  

One year ago on Perfecting the Pairing:  Pumpkin Pecan Shortbread

Two years ago on Perfecting the Pairing:  Manchego Cheese with Brown Butter Honey Sauce

Click "Read More" for the recipe...



Citrus and Sherry Cranberry Sauce

Lindsay at Perfecting the Pairing

Printable Recipe


Ingredients:

  • 24 oz whole cranberries (frozen is fine)
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 1/4 cup sherry
  • 2 oranges

Directions:

In a medium saucepan combine the cranberries, sugar, cinnamon stick and sherry.  Zest one of the oranges using a microplane, add to pan.  Peel the other orange using a vegetable peeler and add the large peels to the pan.  Finally, juice both of the oranges and stir in the orange juice.

Place over medium low heat, cover and simmer 20-25 minutes, stirring occasionally until the cranberries burst and it becomes a sauce consistency.  Remove the cinnamon stick and large orange peels before serving.

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