The Salty Dog's Blog
Sweet, savory, spicy, and tart, this whole berry cranberry sauce has a delightful, unexpected burst of garlic and curry. Garlic and curry may sound an unlikely partnership with cranberries, but they team up well and add a spark to fish, roasted poultry, and meats, or in sandwiches.
The sauce keeps well in the refrigerator for a week or so.
Cranberries freeze well so gather up as much as you can store to use all winter.
1 cup water or orange juice
1 cup sugar
1 tablespoon minced fresh garlic
2 to 3 teaspoons curry powder of choice
1 bag, 12 ounces, fresh cranberries
Place all ingredients except the cranberries in a medium saucepan. Bring to a boil over high heat. Add the cranberries and return to a full boil, stirring often. Reduce the heat to medium andd gently boil for 5 minutes or so, stirring often, until the cranberries pop and soften.
Transfer to a medium bowl, cool, and chill in the refrigerator. Served chilled or allow to sit at room temperature for a bit so not so cold.
Recipe and Photograph Copyright Deirdre Davis 2016
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