Orange~Fig~Pecan Cranberry Sauce November 16, 2017

Orange Fig Pecan Cranberry Sauce

November 16 2017

Fresh Cranberries have become a staple in the delicious dishes of Fall. Even though you will still see the grocery stores adorned with the traditional canned Cranberry Sauce, many are venturing out of the can. I remember growing up and the only Cranberry Sauce in our house was the “jellied” in the can and this was way before they decided to make the “whole berry” Cranberry Sauce.

I still remember opening a can of the jellied sauce taking a knife and going around the inside of the can trying not to pierce the sauce as I maneuver it out of the can onto a plate. It was a slippery little sucker and sometimes it landed on the table, lol! I vividly remember the lines from the inside of the can etched into the Cranberry Sauce.

But we loved it, for it was all we knew. Then they came out with the “whole berry” sauce and we Cranberry Sauce lovers thought we died and went to heaven!! Now with the Food Network and all the other popular food shows, fresh cranberries are front and center for sweet and savory dishes.

There are so many good recipes for Cranberry Sauce out there, but this is my favorite and all my guests love it. Plus the leftover sauce can be scooped onto a wedge of Brie Cheese and topped with the pecans and baked in the oven for 15 minutes at 350 degrees. Serve with crackers and it is a delicious appetizer. Try the recipe, I know you will love it!

Fresh Cranberry~ Orange~ Pecan~ Fig Relish (Chutney

1/2 cup dried Figs ( stem removed and sliced thin)
1/2 cup red wine
1 /2 cup orange juice
zest of 1 orange (saved for topping)
orange pieces from the orange cut in sections
minus the thin skin between sections

Brie Topped with Cranberry Fig Chutney and Toasted Pecans

1/2 cup sugar          1/2 cup brown sugar
1 12oz package fresh cranberries
1/3 cup chopped pecans, toasted
Combine the dried figs, red wine and orange juice in a pot. Bring to a boil and then reduce heat to a very low simmer, cover and cook for 10 minutes. Add the two sugars, the orange pieces and the cranberries, raise heat to medium and cook for 10 minutes or until mixture is slightly thickened and cranberries begin to pop, stirring occasionally. Remove from heat and cool, then cover and refrigerate until ready to serve. When you serve top with chopped pecans and orange zest.

Remember to keep an eye on the cranberries, I had a few jump out of the pot and land on the stove next to the pot and all of a sudden I heard popping. Well as it turns out with the oven on and every burner cooking, the stove became hot enough to pop a cranberry or three, lol! An when they are not in water, they really pop and you have nice speckles of red all over the stove!!

Enjoy… Happy Thanksgiving   Chef Steff

 
 

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