Home Cooking 8

S.O.S. (Save Our [cranberry] Sauce!)

ChristinaMason | Nov 24, 200903:43 AM

After a frustrating day running from one market to another, I'm convinced I bought the last box of cranberries existing in Western Europe. Right now, I have only a little more than a cup to work with...not nearly enough to make cranberry relish for the 14 or so of us ex-pats who will be celebrating T-day together. My go-to recipe is to simmer cranberries with a little sugar and water, allow to cool, and then add clementine segments and toasted *walnuts*.

So, dear Hounds, how can I save this sauce?

I'm debating supplementing the fruit with one (or more) of the following:

-red currants (http://en.wikipedia.org/wiki/Redcurrant)
-pomegranate arils (wouldn't cook these at all)
-store-bought lingonberry jam (http://en.wikipedia.org/wiki/Lingonbe... <--- my least favorite option---want everything to be fresh)
-red plums (simmered in a little sugar? cinnamon? not sure)

What do you think? I know it won't be the same, but I'd like something that tastes good when eaten alone or with meat.

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