If you're tired of the same-old cranberry sauce, spice it up with chili-infused mead. And if sweet is more your thing, check out the hints on how this sauce can satisfy your palate too.
SERVES:
makes approx. 2 cups
INGREDIENTS:
- 1 cup mead (or apple cider) (see hints)
- 3/4 cup light brown sugar
- 1 cinnamon stick
- zest of one orange
- 1-inch long piece peeled fresh ginger, grated
- one 12-ounce bag fresh cranberries (or defrosted frozen cranberries)
PROCEDURE:
Add 1 cup of mead to a deep, medium size stainless steel pot and add 3/4 cup of light brown sugar, 1 cinnamon stick, add the zest of 1 orange and also grate about a 1-inch long piece into that.
Add a 12-ounce bag of cranberries, place it on the stove top and bring it up to a gentle boil.
It'll take about 10 minutes for the cranberries to break up and thicken up a bit and then cool it down in a shallow container in the fridge and serve it cold or room temperature alongside any simply cooked turkey, chicken, pork or even duck.
HINTS:
This recipe used a chili pepper-infused mead but, if you don't have the chili-infused mead, or if you're using apple cider instead, you could add finely chopped fresh jalapeno or serrano pepper instead.