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cranberry sauce

Thanksgiving 2013: Ghost chili and licorice cranberry sauce

An interesting new spin on a Thanksgiving classic: cranberry sauce - with ghost chili and licorice!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8
Author Johan Johansen

Ingredients

  • 250 grams of fresh cranberries
  • 150 grams of sugar
  • A splash of water
  • One strip each of lemon zest and orange zest optional
  • One star anise
  • One teaspoon of <a href="http://johanjohansen.dk/2013/10/27/bringin-heat-ghost-chilimango-hot-sauce-recipe/">Mango Ghost Chili Hot Sauce</a>
  • 1-2 teaspoons of raw licorice powder preferably by Johan Bülow
  • 1-2 teaspoons of sweet licorice syrup preferably by Johan Bülow
  • A couple of dashes of good quality apple cider vinegar
  • A dash of salt

Instructions

  1. Add cranberries, sugar, water, orange/lemon zest, star anise and hot sauce to a pot and bring to a simmer over medium heat, stirring occasionally.
  2. Cook for about 10-15 minutes until cranberries have burst and become a tender mush.
  3. Remove star anise and lemon/orange zest.
  4. Kill the heat and blend to a smooth sauce using a stick blender.
  5. Stir in salt, licorice powder, licorice syrup and a dash of apple cider vinegar.
  6. Taste and add more chili, licorice or vinegar according to your own preferences, this is the fun part!

Recipe Notes

What’s super fun about this recipe is the tasting and adjusting to personal preferences bit. The measurements of chili, sugar and licorice is a reasonable approximation of what worked for me. You may want to start with a little less and add more as you go along. Remember, you can always add more spice in the end, but it’s kind of hard to take it back. I can only say what worked for me, you’ll have to find your own balance, it’s part of what makes cooking so amazing.