Homemade sauces of any kind rank high with me. While today is Columbus Day in the US it’s also Thanksgiving day in Canada. Turkey is always served at our Thanksgiving dinner along with all the trimmings that make a special meal complete. And, one of those trimmings is cranberry sauce.
I was in the Flatiron District on Friday with the O’Connor family (our good friends from Halifax). After taking a quick tour of Eataly, we decided to eat outside at the Madison Square Eats. Twenty-six vendors all touting amazing local food and one of the names caught my eye…Mighty Balls – not yo mama’s balls. I ordered 3 turkey meatballs, each one dripped in a different homemade sauce. The one that really stood out was their cranberry horseradish sauce (what a cool combination!). It was so good with just a hint of horseradish that I immediately knew I had to go home and try to recreate it.
You will need:
12 oz. package cranberries – fresh or frozen
1 cup brown sugar (add more if desired)
water or orange juice
1 to 2 teaspoons horseradish (optional)
In a pot over medium heat combine cranberries and sugar. The heat will start to break down the cranberries and produce natural juice. This juice will help to dissolve the sugar. Stirring occasionally, cook until cranberries pop and become soft (about 10 to 15 minutes). If the mixture looks too dry, add more water or orange juice and stir. I like the sauce to be a jam-like consistency. This will keep for up to a month in the refrigerator.
The Culinary Chase’s Note: Tinker around with the ingredients. You may need to add more sugar to suit your taste. I ended up using 2 teaspoons of horseradish and loved the end result – may use more next time.
Not sure what to do with the leftover sauce? Use it in sandwiches, over cream cheese spread on crackers, add some of it to a muffin batter, serve with foie gras, add it to plain yogurt, mix with red wine and use as a sauce for chicken. Enjoy!