Cranberry Hot Sauce
A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice
Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.
Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce
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