Foraged Highbush Cranberry Tkemali Sauce Recipes
HIGHBUSH CRANBERRY HOT SAUCE
A simple, rustic hot sauce made from highbush cranberry juice and habanero peppers with salt, garlic and ginger. Yield: 20 oz (2.5) cups
Provided by Alan Bergo
Categories Condiment
Number Of Ingredients 8
Steps:
- Pulse the highbush cranberries, vinegar and water with a handblender to avoid breaking the seeds. Strain the mixture, you should end up with a slightly thick, opaque coulis of fruit.
- Wearing gloves, stem and dice the habaneros into 1 inch pieces, then mix with the salt, ginger and highbush cranberry puree.
- Bring the mixture back to a boil, then puree in a blender until smooth and bottle.
- The sauce will keep in the fridge for a few weeks, and can be processed in a water bath using the same processing times as pickles.
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.
- Put a large spoonful of hummus off-center on each of four dinner plates, then arrange the chops attractively in the middle. Toss the fresh greens and radishes with salt, pepper, olive oil and lemon juice to taste, as well as a few torn leaves of fresh mint.
- Drizzle a thread of olive oil over each chop, along with some of the tkemali around the sides and serve.
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