It takes about 15 min to make, has a lil kick, tiny whiff of smoke, it’s sweet and perfectly tart.
Ingredients:
Yield: About 2c
1 lb Fresh Cranberries
2 ea Oranges (Both Juiced + add the peel of 1 orange, discard other)
1/2 c Maple
2 tsp Alderwood Smoked Salt
1 ea Star Anise
2 tsp Vietnamese Cinnamon
1 ea Fresh Jalapeno (diced)
Directions:
Put all ingredients into a pot, bring to boil for about 5-7 min, or until the cranberries soften and burst.
Remove all solids from pot and reduce remaining liquid until syrupy.
Combine and let cool.
store in an airtight container for about 2 weeks.
Additional uses:
Top my regular Fluffy Focaccia or make danishes with my gluten free focaccia dough, Top Overnight Oats or add on to pork chops or make a chicken salad sandwich and spread a lil of this on top.
Let me know if this upends your traditionalist friends and family this Thanksgiving!
_mjt
