Home Cooking

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

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 8

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

ChristinaMason | Nov 24, 2009 03:43 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.

Want to stay up to date with this post?

Recommended From Chowhound