CLASSIC CRANBERRY SAUCE
ACTIVE: 10 min l TOTAL: 30 min (plus chilling)
SERVES: 6 to 8
1 pound cranberries, thawed if frozen
1½ cups sugar
2 wide strips lemon zest, plus
2 tablespoons lemon juice
2 wide strips orange zest, plus
2 tablespoons orange juice
- Combine the cranberries, sugar, 1½ cups water
and the lemon and orange zest and juice in a
medium saucepan. Bring to a boil, then reduce
the heat to a simmer and cook until the cranberries
burst and the sauce thickens, 15 to 20 minutes.
- Transfer the cranberry sauce to a bowl and
refrigerate until cold and thickened but still
saucy, at least 4 hours and up to 1 week.
CRANBERRY-PEAR
MOSTARDA
ACTIVE: 30 min l TOTAL: 30 min (plus chilling)
SERVES: 6 to 8
1 cup dried pears, chopped
2½ tablespoons yellow mustard seeds
1 pound cranberries, thawed if frozen
1½ cups sugar
½ cup dry vermouth
Kosher salt
1 teaspoon mustard powder
- Put the dried pears in a small heatproof bowl.
Cover with ½ cup boiling water and let stand
until plump, 5 to 10 minutes.
- Toast the mustard seeds in a dry medium
saucepan over medium heat, tossing
occasionally, until darkened (some may start
to pop), about 5 minutes. Add all but 1 cup
cranberries to the pan along with the sugar,
vermouth, a pinch of salt and the pears with
their soaking liquid. Bring to a simmer and cook,
stirring occasionally, until the cranberries burst
and the sauce thickens, 15 to 20 minutes.
- Stir in the reserved 1 cup cranberries and
½ cup water; simmer until the cranberries
soften, 3 to 4 minutes. Transfer to a bowl
and refrigerate until cooled, about 2 hours.
- Stir together the mustard powder and
1 teaspoon cold water to make a paste. Stir into
the cranberry sauce. Refrigerate until cold,
at least 2 more hours and up to 1 week.
114 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
Classic
Cranberry
Sauce
Cranberry-Pear
Mostarda
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