Sauces in national cuisine of many people are used to shade or enhance taste of any given dish. This additional ingredient is capable and to hide the culinary flaws allowed by the inexperienced hostess at preparation. The original sweet-sour taste refined cranberry sauce is capable to make a delicacy any blancmange.
Taste of a cranberry in itself rather sour, but it is possible to soften it due to addition of sugar or honey. Such sweet-sour gas station is very popular both in Europe, and in America. It is given to the camembert cheese fried in bread crumbs baked beef and to pork to the well-known turkey decorating holiday tables of Americans for Thanksgiving Day. Especially well this sauce is combined with fat grades of meat – mutton and pork, helping the best assimilation enough heavy dishes which are cooked from them.
For preparation of sauce it is better to use fresh berries, but it is possible to make it and of a frozen cranberry which can be bought in shop. Before cooking from it sauce, pour out berries in a bowl or on a plate and choose those which have a light shade – these immature fruits can give to sauce unnecessary bitterness.
For preparation of cranberry sauce use the enameled ware to avoid contact of acid with metal and to prevent release of hazardous substances.
Ready sauce can be stored in the fridge no more than 4 weeks. For this purpose it will need to be shifted in a glass jar with densely closed cover. For preparation of classical option of cranberry sauce it will be required to you: - 0.5 kg of a cranberry; - 1 glass of granulated sugar; - 1 crude orange; - ¼ tsps of grated nutmeg; - ¼ tsps of ground allspice; - 50 ml of water. In a small pan or a stewpan pour out water, lay out a cranberry and sugar. Put on a plate and begin to cook on slow fire, constantly stirring slowly. When sugar is dissolved and boiling will begin, add to a spice stewpan. Continue to cook mix, stirring slowly, 7-8 more minutes.
The classical option of cranberry sauce is perfectly combined with pastries, paste, stewed vegetables and even with ice cream.
Scald orange with a peel boiled water. By means of a sharp knife or the peeler accurately cut off from it the top orange layer of a skin for a dried peel. From the remained orange squeeze out juice. Chop a dried peel a knife small and add it to a pan in which the cranberry cooks. Boil thoroughly, stirring slowly with 5 more minutes, then pour out orange juice in a pan, mix, bring mix to the boil and switch off. Pour out pan contents in the blender and process it in pyureobrazny weight.
That the consistence of sauce was more gentle, it can be ground in addition through a metal sieve cloth and to remove firm parts.
If you want to make spicy cranberry sauce which can be served to the baked fatty meat, it will be required to you: - 0.3 kg of a cranberry; - 50 g of water; - 2 cm of a fresh root of ginger; - 1/2 tsps of seeds of a coriander; - 3-4 garlic gloves; - 3 tablespoons of a liquid light honey; - a ground cinnamon on a knife tip; - 2-3 pieces of a carnation; - ground black pepper to taste. Pour water in a stewpan, boil, add a cranberry, pepper, cinnamon and a carnation you cook 12-15 minutes stirring slowly until all berries burst. Get a carnation and throw out. Clean a root of ginger from a skin, cut medium-sized pieces. Lay out garlic, ginger, grains of a coriander and contents of a pan in the blender grinder. Add honey to the turned-out berry puree, mix.