A compliment to your pork: Lemon Rosemary Cranberry Sauce
Sometimes, you just don’t want to go to the hassle of roasting a turkey. Who says Thanksgiving can’t involve a simple pork roast? Bonuses to cooking pork instead of turkey this coming weekend include, but are not limited to, more room in the oven for various side dishes, no tryptophan (so guests do not pass out after dinner, joking…), and overall tastiness.
Yes, you can skip the turkey, but it’s a culinary sin to not have a delicious cranberry sauce on the table. My version of cranberry sauce involves a hint of curry and is finished with some fresh rosemary and lemon zest, making it the perfect compliment to nicely cooked pork roast. Great the next day as well, in a leftover pork sandwich with some brie cheese and grainy dijon mustard. Mmmmm…
Lemon Rosemary Cranberry Sauce
What you’ll need…
3 cups cranberries (fresh or frozen, Calgary Co-op is loaded with fresh ones right now!)
1 clove garlic
1/4 cup cane sugar
1/4 cup water
1 TBSP balsamic vinegar
2 TSP soy sauce (or tamari to stay gluten free)
2 TSP yellow curry powder
1/2 TSP cayenne pepper
1 TBSP fresh rosemary
2 TSP lemon zest
salt and pepper
Place the first 4 ingredients into a small pot and let come to a boil on medium-high heat. Reduce to low heat and let simmer until the berries begin to break down, about 5 minutes. Stir in the next 4 ingredients and let the mixture continue to cook until it begins to thicken, about 6-8 minutes. Remove from heat and let cool slightly.
Place contents of pot into a food processor or blender, along with the fresh rosemary and lemon zest. Season with salt and pepper and puree until smooth. Spoon out into a serving bowl or container and set aside until ready to serve.
Serve warm or chilled. Will keep in the refrigerator for up to a week.
Yields 2 1/2 cups sauce
Total cook time…15 min