Up your cranberry sauce game this holiday season. This purée will give your tastebuds something new to enjoy on your turkey or ham. Plus it can be used over roasts, in grilled cheese sandwiches, or left over turkey sandwiches.
Savory Cranapple Butter
Savory CranApple Butter
This is the holidays wrapped up in a cranberry sauce. Savory Tuscan Herb Olive Oil is used to sauté shallots, and then cranberry, apples, and spices and simmered together for the perfect holiday meal condiment. And with only 1/4 C sugar in the entire recipe, it cuts down on the typical cranberry sauce loaded with all sorts of sugar.
For left over Turkey sandwiches, grill/toast slices of bread just until crunchy on the outside, but soft on the inside. Off the heat, add sliced turkey, crispy bacon, cranberry sauce, avocado, and a little lettuce or sprouts. Slice sandwich in half and enjoy!
1 package (1lb) frozen cranberries
1 apple (Fuji, Braeburn, any fall cider tasting apple)
1 shallot, finely chopped
1-2 TBS Tuscan Herb Olive Oil
2 TBS Lambrusco Red Wine Vinegar
1/4 C sugar
3 Whole Cloves
1 Star Anise Pod
Salt & Pepper to taste
Peel, core, quarter, and chop the apple. In a medium saucepan, heat 2 TBS Tuscan Herb Olive Oil. Add chopped shallots and sauté until soft. Add Lambrusco vinegar, sugar, star anise, and cloves. Simmer for 1-2 minutes. Add the cranberries, apples and whole rosemary sprig. Turn heat to medium-low and simmer for 20-30 minutes or until cranberries have burst and apples are completely soft.
Let cool for at least 30 minutes. Remove rosemary sprig, anise pod, and cloves. With an emersion blender, pureé mixture until mostly smooth. Add sea salt and pepper to taste if desired. Can serve immediately or store in an airtight container for up to one week.