"Adult" Cranberry Sauce


A rich, savory flavor and taste.

To make:

Saute 3/4 c chopped garlic and 1 cup chopped shallots in butter (in this video Rick used 2/3 of a 1/4# stick of butter.) Add, Rick's Chef Salt, parsley and thyme. Saute till garlic is somewhat browned, then add 1 bottle of red wine, about 2 cups water, and bring to a boil. Then turn down to a simmer and cook about 30 minutes, stopping in at the 15 minute mark to add more water. Stir and add water as needed. Season, thicken with corn starch and water, taste and season again if needed. Finish by adding either more corn starch mix to thicken more, or water to thin down. Then check seasoning, this sauce should be lightly salty (almost like a sweet and sour but it shouldn't be as sweet!).

End Note

This sauce is best when made ahead and then reheated!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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