Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.

 

Cranberry Drizzle

Cranberry Drizzle

Drizzle the cheesecake with this bright and flavorful syrup made so easily with just a few ingredients. You can change up the flavor by using pomegranate or cherry juice, or by combining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.
Makes about 1/2 cup (125 mL)

Ingredients:
2 cups (250 mL) cranberry juice

1/2 cup (125 mL) sugar

2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

Directions:

Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a generous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

Five-Spice Duck Two Ways With Spicy Cranberry Ketchup

Five-Spice Duck  Two Ways 

With Spicy Cranberry Ketchup

Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan.
Ingredients:
Cranberry Ketchup
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) sriracha
2 tsp (10 mL) finely grated ginger
1 tsp (5 mL) finely grated orange zest
Large pinch salt
Duck
2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
1 1/2 tsp (7 mL) Chinese five-spice powder
2 boneless duck breasts, about 10 oz (285 g) each
4 duck legs, about 8 oz (225 g) each
1/4 cup (60 mL) duck fat, melted
1 tbsp (15 mL) honey
1/2 tsp (2 mL) pulp-free orange juice or water
Directions:
Cranberry ketchup, place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, discarding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature.

Duck, in a small bowl, mix salt and five-spice powder until combined.

Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a toothpick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a crosshatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight.

About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven.

Set oven to 285°F (140°C).

Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan.

Raise oven to 375°F (191°C).

Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest.

While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. Serves 6

Cranberry Sauce With Apple, Maple Syrup & Thyme

Cranberry Sauce With Apple, Maple & Thyme

Sweet-tart cranberry sauce is a must with turkey. Not only is it a breeze to make, it keeps for weeks in the fridge, allowing you to prep way ahead. This style is a little looser—think plump cranberries in a light syrup—but if you prefer it jammier, cook it 3 to 4 minutes longer, stirring often. If you’re using frozen berries, there is no need to thaw them.

Ingredients:

Classic Cranberry Sauce
2/3 cup (150 mL) pure maple syrup instead of granulated sugar
substitute 1/2 cup (125 mL) apple juice for the cranberry juice. 

Add 1 tsp (5 mL) chopped fresh thyme before cooking.
1 bag (12 oz) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) cranberry juice
Directions:
Place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, 8 minutes—most skins will have split. Remove from heat. (Don’t worry if it looks runny. Most of the liquid will get absorbed by the berries, and what’s left will thicken.) Cool completely. Transfer to an airtight container. Refrigerate up to 2 weeks.
Makes 2 cups (500 mL), about 8 to 10 servings.