by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand22.2 ounces fresh cranberries (6 cups) sort through, rinsed in cold water and drained (it was 2 12 ounce packs picked through) Ask a question about this ingredient
1 cup moscovado sugar Ask a question about this ingredient
1 cup Red Port Wine (the better the wine, the better your sauce) Ask a question about this ingredient
1/4 cup orange juice - frshly squeezed Ask a question about this ingredient
1/4 cup tangerine juice, freshly squeezed Ask a question about this ingredient
6 pieces orange rind (without the white part) Ask a question about this ingredient
6 pieces tangerine rind (without the white part) Ask a question about this ingredient
1 tablespoon Sechuan Pepper crushed in mortar Ask a question about this ingredient
1/2 lime - freshly squeezed juice Ask a question about this ingredient
Put all the ingredients in a non reactive pan and mix well over high heat, stiring continuously to dissolve the sugar. When it reaches boiling point turn off the heat and let marinate overnight.
Ask a question about this stepPut the pan back over medium heat and when it reaches boilng point, reduce heat and simmer for 15 minutes, stirring occasionally - the berries will all pop open and release their juice. The sauce will thicken due to the high content of pectin that the cranberries have.
Ask a question about this stepPut a medium mesh sieve over a bowl, pour the cranberry sauce in 2 or 3 goes, pressing the sauce with the back of a small ladle to get all the juices out. You will have a silky smooth sauce.
Ask a question about this stepPut the sauce back in the pan, bring it to a boil, remove from the heat, add the lime juice, stir and fill the jars.
Ask a question about this stepServe with turkey on Thanksgiving Day or with roast pork and keep some to serve with chocolate desserts and vanilla ice-cream.
Ask a question about this stepYour darling husband is a keeper! Such devotion . . . . to travel all the way to Naples for cranberries. The recipe is gorgeous and so tasty sounding! Putting in the Szechuan peppercorn is interesting and inspired. This recipe looks like a keeper too! P.S. The expression "keeper" is one that recreational fishers use to describe a fish that is large and good enough to keep (and not throw back in the stream or lake). It's been incorporated into American colloquial use to mean, as you might expect, something or someone that is exceptionally good, and that you want to keep for a long time. ;o)
Yes, you're right, my husband was trylly amazing, he knows how much it means to me to participate in food52 and even I was amazed at how he found the cranberries in Naples. It came out very well and I offered some jars to my expat neighbours for Thanksgiving and they liked it. So it was worth while.
Selmelier works at Meadow, a shop that specializes in salt.
How much is a "piece" of orange/tangerine rind?