Posted 9:49 am Wednesday, November 28, 2012
Send to Kindle
Fresh Ideas for cranberries
TylerPaper.com video
Cranberry Balsamic Glaze
We all know how good cranberries are with turkey. So why not try them with chicken or pork with this cranberry glaze.
It can be used in a number of ways. Baste a whole chicken or pork tenderloin as it cooks. Use as a glaze while grilling pork chops or chicken breasts or sear the meat in a pan and let it finish cooking in the sauce either on the stovetop or in the oven.
The sauce can also be spooned over the meat after it finishes cooking for a final glazing.
Cranberry Balsamic Glaze
Ingredients
2 tablespoons olive oil
1/2 large onion, minced
1/2 cup whole fresh cranberries, chopped
1 apples, peeled, cored and diced
2 teaspoons fresh rosemary leaves, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup orange juice
1 cup chicken stock
Directions
Heat oil in a saute pan over medium heat. Add the onion, cranberries, and apple and cook until softened, Add the rosemary and brown sugar and stir to combine. Allow the sugar to melt and caramelize. Deglaze the pan with the balsamic vinegar and orange juice. Stir to combine. Add the stock and bring to a boil. Reduce to a simmer and let the liquid reduce by half. Use finished sauce to glaze meat or add seared meat to pan after adding the stock so the meat can absorb the flavors of the sauce while the stock is reducing.
2 tablespoons olive oil
1/2 large onion, minced
1/2 cup whole fresh cranberries, chopped
1 apples, peeled, cored and diced
2 teaspoons fresh rosemary leaves, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/4 cup orange juice
1 cup chicken stock
Directions
Heat oil in a saute pan over medium heat. Add the onion, cranberries, and apple and cook until softened, Add the rosemary and brown sugar and stir to combine. Allow the sugar to melt and caramelize. Deglaze the pan with the balsamic vinegar and orange juice. Stir to combine. Add the stock and bring to a boil. Reduce to a simmer and let the liquid reduce by half. Use finished sauce to glaze meat or add seared meat to pan after adding the stock so the meat can absorb the flavors of the sauce while the stock is reducing.
