This sauce pretty much sums up what it is to be holiday season! I had originally made this sauce for Thanksgiving. Every year, my family and I put together a killer menu together (for Thanksgiving and Christmas)! This year was no different. Smoked Scallops wrapped with Candied Bacon, Deviled Eggs, my Chocolate Chip Pumpkin Bars (<—CLICK THE RED FOR RECIPE!), and of course, PUMPKIN PIE! The thing I was most excited for though…Smoked Duck! I had to come up with something that would pair perfectly with the Smoked Duck. Cherry is an obvious go to for duck. So, why not change it up! HOMEMADE CRANBERRY SAUCE IT IS!
Not your “Out Of The Can” Cranberry Sauce! A sauce that literally sums up holiday season. The color, the flavor, and the smell! Happy Holidays, Peeps!
12 oz. Cranberries (fresh or frozen)
1 Red Onion (minced)
2 tsp. Butter (unsalted)
1/2 c. Sugar
1 c. Water
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/4 c. Rice Vinegar
2 tsp. Balsamic Vinegar
Place sauce pan on burner turned to medium. Once to temperature, add Butter.
When Butter is bubbling, add minced Red Onion. Once Onions are browned, add Water, Cranberries, Sugar, Salt, and Pepper. Bring mixture to boil.
When Cranberry skins begin to split, begin smashing in pan. Once Cranberries are smash. Place mixture in strainer with bowl below.
Strain/smash through strainer into bowl.
Once thoroughly strained, place liquid portion back into sauce pan and add Rice Vinegar and Balsamic Vinegar.
Simmer for additional 3-5 min.
Use for Sandwiches and meats (Turkey, Ham, Duck, etc.). Add some heat to the sauce use Sriracha. The sweetness in Sriracha with the heat perfectly pairs with this sauce.