Suzi's Blog

Nick’s Cranberry Sauce

I was looking over the recipes I’ve blogged this week for Thanksgiving: turkey, gravy, stuffing, mashed potatoes, beverages, a pumpkin cake …

Oh, dear. Once again I have forgotten the cranberry sauce. Before Suzen yells at me, because she loves cranberry sauce the way I love those potatoes with gravy, let me pass along her favorite sauce recipe.

Our friend Nick Malgieri is a famed as a baker, teacher, and ultimate cookbook author. Perhaps it’s his sweet tooth, but long ago we got this recipe from him and simply fell in love with it. We have it every Thanksgiving and Christmas, whether we are cooking at home or on the road. Nick’s Cranberry Sauce is essential for our holiday spirit.

Even if you aren’t fond of cranberries, you just may succumb to the complex spiciness of this recipe. It calls for bitter orange marmalade. Go high end here. Really high end. You want a British or French jar with a serious price tag, for you’ll want that authentic orange tartness here.

I’m not by nature a cranberry fan. But this sauce on a forkful of turkey is a holiday wonder.

Nick’s Cranberry Sauce

Makes 12 servings

Ingredients:

  • 3 bags cranberries
  • 3” piece of ginger, grated or crystallized ginger finely chopped
  • 1 ¼ cup of light brown sugar
  • 2 cups granulated sugar
  • 1 12 ounce jar of bitter orange marmalade
  • 3 oranges quartered and seeded
  • 2 cups water
  • ¼ teaspoon salt
  • 12 ounces of currents

Preparation:

Add all ingredients to a medium size pot, except currents. Bring to a boil, then simmer for 15 minutes.

Add currents. Bring mixture back to a boil, then remove from heat. Press oranges quarters, then remove. Cool and store.

Source:

Nick Malgieri

 

Cranberry Daiquiri with Homemade Lime Sour Mix

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Here’s the perfect cocktail for Thanksgiving. Red, cold, bright. The recipe calls for Cranberry Cordial, and I’ve just blogged that recipe. You’ll also need some Lime Sour Mix, and the recipe follows below. I make this drink each Thanksgiving, using our homemade cranberry cordial. It’s a tradition you too will enjoy.

This drink comes from Raising the Bar by Nick Mautone. I’ve modified it by using sliced cranberries rolled in sugar. Nick has a more elaborate presentation, cooking the berries in maple syrup and spices. My version is easier. Well, lazier.

Cranberry Daiquiri

Yield: 6 large drinks

Ingredients:

  • 1 orange
  • 3 tablespoons maple sugar for rimming the glasses
  • Crushed ice for serving
  • 18 ounces Lime Sour Mix
  • 15 ounces light rum
  • 6 ounces Cranberry Cordial
  • 30 cranberries, sliced in half and rolled sugar.

Preparation:

Pour the maple sugar onto a small plate. Slide a wedge from an orange and rub the juicy side of the fruit along the outer edge of the lip of each glass, not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the sugar until it is fully coated.

Add a heaping tablespoon of crushed ice to each glass.

Fill a large pitcher with a tight-fitting lid or an extra -large cocktail shaker with ice. Add the sour mix, rum, and cranberry cordial. Shake or stir vigorously until the pitcher or shaker is thoroughly beaded with sweat and is extremely cold to the touch.

Pour into each glass. Adorn with sliced cranberries for color.

Lime Sour Mix

Yield: 6 cups

  • 1 quart freshly squeezed lime juice
  • 1 cup egg whites
  • 1 cup simple syrup

Preparation:

Juice the fruit and pour the juice through a fine-mesh strainer into a blow. Using a rubber spatula, scrape the pulp through the strainer to ensure that you get every drop of juice. Discard the pulp. You should have 1 quart of juice, which generously requires 24 to 30 limes [or lemons if you prefer]. Use more fruit if needed.

Add the egg white and syrup and whisk thoroughly.

String the mixture once more through a fine-mesh strainer into a container with a tight fitting lid. Taste the mix. It should taste true to the fruit but with a hint of sweetness. If you prefer it sweeter, add more syrup. Depending on the time of year, the acid and sugar in the limes or lemons can vary, so adjust syrup as needed.

Cover and chill thoroughly before using.

Source: Raising the Bar by Nick Mautone