Yummy Cranberry Sauce

I know that the name of this dish is contradictory to many people.  Traditional cranberry sauces range from a canned jelly with rings made by the can, to more chutney-like creations where the cranberries are chopped or ground up (my mom makes it this way, hi mom!).  I actually like all versions, but I tried to make one that would have wide appeal--if you don't like this tasty but mild recipe, then let's all just accept that you don't like cranberry sauce and move on.  It's cool.

I set out to make a sauce that had mellow tartness, and really good cranberry flavor.  In this version, the tartness is controlled by using a fair amount of sugar (sugar plus cider instead of water), and by expanding the volume of the dish with the pear.  The flavor is enhanced by the orange zest/juice and the ginger.  The last notable aspect of the recipe is the reduction at the end--this helps make it more viscous, like the jelly from the can, but without the gross.

Here is the recipe.  It makes a fair amount, but it doesn't work well with small quantities.  Freeze the extra and have it on turkey sandwiches later.

Ingredients:
2 cups of apple cider
2 cups sugar
1/2 tsp powdered ginger (or fresh grated if you have it)
2 oranges
2 12 oz bags of cranberries
2 pears

Directions:
In a large pot over medium-high heat, start the cider, sugar, and ginger.  While that is going, stir regularly, and zest and juice the oranges into the pot.  Run the orange over a medium grater to zest, getting most of the good looking orange peel, but not the white pith.  Juice the orange by squeezing it over a small colander to catch the seeds.  Add the cranberries, return to a light boil, and let go until most of them pop, about 15 minutes.

In the meantime, peel, core, and finely chop the pears.  They will disintegrate in the sauce, so chop them fine to speed that process up.  Once the berries are cooked, add the pear and get the heat back up to a slow simmer.  It is important not to go too fast here.  Grab a beer or a glass of wine and stand around and stir this concoction every five minutes or so for up to an hour, reducing the volume by about a quarter to a third.  Test it by seeing how much it sticks to your wooden spoon and make it as thick as you like.

At the end, the sauce should be bright red and have a nice soft jelly consistency.  The only recognizable fruit is the cranberries (and maybe some orange zest).  You should be be able to taste the apple/orange/pear, but they should be secondary to the cranberry.  The ginger should be light enough as not to be noticed.

Hopefully, this sauce is appealing to people, and more folks enjoy cranberries with their turkey!

If you have any ideas for improving this recipe, please comment and let me know.

Mashed Sweet Potatoes with Chipotle in Adobo

I became curious about this dish after seeing someone mention it in a blog comment.  That post mentioned steaming, and didn't say anything about mashing them, but whatever, we're doing a Thanksgiving take here.  The idea is to start with one of the dishes that I always get off the potluck table, sweet potato casserole, and update it with this chile idea.  The result is a sweet, smokey, and warming dish that goes great with a turkey or ham dinner, and is a welcome leftover.  You have to like chiles to like this dish, and you must promise to be sparing with them.

Ingredients:

4 large sweet potatoes

2 chipotle peppers in adobo (1 pepper per 2 potatoes)

2 tsp brown sugar (1 tsp per 2 potatoes)

2 tbsp butter (1 pat per potato)

Directions:

Start a large pot to boil on the stove with enough water to cover the potatoes.  Wash and peel the sweet potatoes, and cut each into 2-3 pieces so they boil faster.  Add the sweet potatoes to the boiling water, return to boil, and boil gently for 20-30 minutes, or until soft enough to mash nicely.

While the potatoes are cooking, open the can of chipotle in adobo (I get mine in the Mexican aisle at Schnuck's or at one of the little Mexican grocers down on Cherokee--not hard to find at all).  Put your pinky in and taste a bit so you know how hot the can you got is relative to your taste--it will be hotter than you think.  Remove only what peppers you need (2) with whatever sauce comes with them, and place them in a small bowl or mortar.  If you think it's going to be too hot, start with 1/2 chile and 1/2 tsp sauce--you can easily add more later.  Mash the peppers with an ice cream scoop or pestle, and remove any skins that won't mash.  The chiles will be dispersed in the potatoes, so you don't want any big chunks.

When the potatoes are cooked, drain them well, and transfer to a bowl.  Add the butter, brown sugar, and chipotles.  Mash everything together with a hand potato masher until all the ingredients are integrated and you have a nice mash.  You're done.

I enjoy this dish about a half-cup at a time, on the side.  Due to the heat, it's not meant to be the main starch.  Hope you enjoy it more often than just the winter holidays.