Foraged Highbush Cranberry Tkemali Sauce Recipes
HIGHBUSH CRANBERRY CRANBERRY SAUCE
You can tweak the proportions of vinegar, water and wine here if you like, depending on availability and taste. But, using only water will taste like the sauce was made with only water. The sauce will change, develop and mellow over time. Makes about 2 cups
Provided by Alan Bergo
Categories Condiment
Number Of Ingredients 9
Steps:
- Pulse the berries in a food processor or otherwise mash them up very well, then mix with the wine, water and vinegar and infuse overnight (stirring well a few times if you can remember).
- The next day, pass the mixture through a food mill, or strain through strainer, pressing out the juices.
- Combine all ingredients in a small pot, heat and bring to a simmer whisking, until thickened.
- If you want it more thick, add some extra apple sauce, but don't add too much or it will dilute the color.
- From here the sauce can be made and refrigerated for a week before serving, or canned. Serve warm or cold.
HIGHBUSH CRANBERRY SAUCE RECIPE - (3.4/5)
Provided by á-646
Number Of Ingredients 4
Steps:
- Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.
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- For the goat chops, season the goat chops on both sides with salt and pepper and allow to rest overnight in the fridge, uncovered.
- To cook the chops, start a wood fire, then grill them for 2-3 minutes on each side, or until about 135-140 F depending on your preference. Allow the chops to rest for 3-4 minutes in a warm place while you assemble the plates.
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