Highbush Cranberry & Orange Sauce
An intriguing sauce for meat and poultry. I've had a few sprigs of highbush cranberry (viburnum) sitting around since fall. For a long time I wondered what to make with them — something where the viburnum's flavor wouldn't dominate but would still add a new dimension to the dish. I came across this interesting recipe for a viburnum-orange sauce to serve with meat.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Pull the berries off the sprigs, rinse them, and simmer over medium heat for about 6 minutes.
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Step 3:
Drain the berries in a colander, then press them through a sieve.
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Step 4:
Wash the orange well and cut it into pieces, peel and all. You can remove the peel if you prefer — the sauce will be a little less thick and won't have that pronounced orange bitterness.
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Step 5:
Combine the viburnum, orange, and cinnamon.
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Step 6:
Blend into a smooth purée.
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Step 7:
Add the sugar and stir to combine.
Caloric content of the products possible in the composition of the dish
- Cinnamon - 247 kcal/100g
- Highbush cranberry (viburnum) - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
