by Mariya
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Photo by Mariya
Mariya's Notes:
Expand1 teaspoon butter Ask a question about this ingredient
zest from one orange Ask a question about this ingredient
zest from one lemon Ask a question about this ingredient
1 teaspoon zested ginger Ask a question about this ingredient
1.5 cups water Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1 tablespoon dark rum Ask a question about this ingredient
1/2 teaspoon lemon juice Ask a question about this ingredient
3 tablespoons orange juice Ask a question about this ingredient
1 cup fresh cranberries (can use frozen, just thaw) Ask a question about this ingredient
1/4 teaspoon apricot jam preserves Ask a question about this ingredient
1/4 teaspoon honey Ask a question about this ingredient
salt one small pinch Ask a question about this ingredient
1/4 teaspoon butter Ask a question about this ingredient
Lightly butter the pan and toss the orange, lemon, and ginger zest for a few minutes, just until the sugar begins to extract (on low heat).
Ask a question about this stepAdd water, brown sugar, cayenne pepper, rum, lemon and orange juice and cranberries; bring to a boil and lower to a simmer.
Ask a question about this stepAdd jam, honey, and salt and continue to simmer on low heat, uncovered, until the sauce reduces to a coating consistency (~20-25 minutes).
Ask a question about this stepTurn off the heat and mix in the butter; serve warm.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
