Cranberry "Spread" Recipe
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Maple syrup, red pepper flakes, and candied orange zest make this holiday classic fun again. This “spread” pairs well with our Cheddar Biscuits.
What to buy: Candied orange peel really makes this dish, so look for it in gourmet grocery stores.
Game plan: This can be stored, covered and refrigerated, up to a week. Serve at room temperature.
INGREDIENTS
- 1 1/2 cups packed dark brown sugar
- 3 tablespoons maple syrup
- 4 (2-inch-long) strips candied orange peel, minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds (about 5 cups) fresh or frozen cranberries
- 3/4 cup water
INSTRUCTIONS
- Combine all ingredients in a medium saucepan over medium heat. Once mixture has come to a boil, reduce heat to low to maintain a simmer. Cook, stirring occasionally, until thick and reduced, about 40 to 45 minutes. Set aside to cool.
Sounds great, just leave out the cranberry! Ugh, hate the stuff...
I sub'd lemon zest for orange and ground nutmeg for red peper flakes. Cut the brown sugar to one cup as well.
Then I brushed the entire mixture onto a whole chicken and baked it.
Heaven!
I altered this recipe for Thanksgiving and it was wonderful!
decreased sugar to one cup
substituted zest of one orange instead of candied peel
added one clove elephant garlic and a medium onion, diced and sauteed.
It's amazing on just about anything. A little spicy, sweet, tangy and savory. Ate some on tortilla chips, mixed with stuffing and mashed potatoes and is excellent when paired with spicy stone-ground mustard in a grilled cheese sandwich.
Rockchick, I think this recipe will be perfect for canning. According to "Putting Food By" by Janet Green & Ruth Hertzberg, processing time is 10 minutes in a water bath canner. Leave 1/2-inch headspace.
Looks good. Is it okay to make a big batch and can it using a hot water bath? I would love to give this for holiday gifts.