Cranberry Sauce with Tequila Anejo
Crafted with precision and passion, Chef Robert's recipe combines the tartness of fresh cranberries with the sweetness of white sugar, balanced by the citrusy notes of fresh-squeezed orange juice. The secret ingredient? A splash of Tequila Añejo, ignited to impart a smoky depth that will leave your guests craving more.
Fresh Cranberries 908 gram
Sugar - White 450 gram
Orange Juice - Fresh Squeezed 450 gram
Tequila Anejo 200 gram
Cinnamon Stick - For Sachet 18 gram
Cloves Whole - For Sachet 8 each
Orange Peel - Pith Removed 10 gram
Salt - Kosher 4 gram
Star Anise Pod - For Sachet 2 each
Vanilla Bean - Scraped 1 each
Black Pepper - Medium Ground 0.5 gram
CopperBond 3- Quart Saucepan
Make a spice sachet by rolling the cinnamon stick, cloves and star anise in cheesecloth and tying with butcher twine
Heat a heavy bottom, medium size sauce pot over medium-high heat. Add the. tequila anejo and flame. While the tequila is flaming, gently swirl the pot until the flame burns out.
Add all the remaining ingredients including the orange juice, cranberries, orange peel, scraped vanilla seeds and pod, salt, pepper & spice sachet to the pot. Reduce to medium low and simmer gently, stirring every five minutes.
Simmer for twenty to thirty minutes or until all the cranberries have popped open and softened. The finished texture will be quite thick, similar to oatmeal.
Remove from the heat and transfer to a clean container and place in an ice bath to cool. Once cooled, place in the refrigerator overnight. This will allow all the spice flavors from the sachet to permeate through the sauce.
Remove the sachet and vanilla pod before serving.
This best when prepared a day ahead to allow the flavors to develop.