CRANBERRY CIDER PUDDING SAUCE
Those cranberry skins can get in the way of enjoying the cranberries. So what do we do? Make a pudding-like sauce that smooths the edges making the entire cranberry experience one to savor. Cilantro – in ground seed form and fresh leaves – now becomes something to talk about. You could call it the Halfway Cranberry Sauce – both jellied and whole in the same elegant sauce!
Makes 3-1/4 cups
FFC ClipBoard: Since this recipe made so much I froze one cup of it and it made a nice frozen cranberry sauce that I used in my reduced fat holiday meal. Nice touch, the frozen! It would make a nice sorbet as well.
16 oz. froz. cranberries, washed well to be sure to clean any guk from the nubs
2 c. apple cider
1 c. light brown sugar
1 t. ground coriander
1/4 t. ground allspice
1/8 t. salt
tops of 1 med.-size bunch fresh cilantro, washed and finely chopped – including some stems at tops only, not bottoms – fine enough to make the chopped stems insignificant (cut about 1/3 – 1/2 way down from top, save the bottoms for something else)
1/4 c. cornstarch mixed with 1/2 c. additional cider till dissolved
In medium saucepan combine cranberries, cider, brown sugar, coriander, allspice and salt.
Cook over medium heat till cranberries begin to pop.
Add chopped cilantro. Stir.
When cranberries begin to boil, reduce heat to a slow boil.
Add cornstarch liquid, stirring or whisking till thickened.
Continue to stir about 30 seconds, then reduce heat and cook 5 minutes longer, stirring as needed. Remove from heat.
When cool enough to pack, pour into covered containers and refrigerate till cold and jelled – a few hours if made the day of serving it, or overnight is best.
The shelf life is good, so make ahead to lessen the load on the day of the event.
However, if you want to serve the pudding sauce hot, then reheat and pour over stuffing or main dish animal-free meats as a gravy.