Recipe: Chef Doreen Prei’s Vanilla Cranberry Sauce

Doreen Prei Cranberry Sauce

We’ve been spending the last week or so in the coziness that is Fairmont Jasper Lodge for the 25th anniversary of Christmas in November. There are a lot of Food Network Canada stars in our amidst during this grand event of eating, drinking, crafting and, of course, more drinking, so it’s hard to event-goers to decide where to spend their time when it comes to the culinary demos.

Lucky for us, we have been happy to host Chef Doreen Prei of the Edmonton Petroleum Club at the Alberta Pork cooking seminars. Aside from her bubbly personality, which the crowds has been loving, she also makes a kick ass cranberry sauce.  As Chef Prei mentioned through her demonstrations, feel free to tweak this recipe as you’d like, swapping out orange juice for apple juice, even red wine. Basically, get creative with the flavours that you love!

So, without further adieu…here’s the recipe…

What you’ll need…

3 cups cranberries (fresh or frozen)

1 1/3 cup orange juice

1/3 cup sugar

1/2 tsp salt

1 vanilla pod (split and seeds extracted)

1 cinnamon stick

Directions:

Place all ingredients in a small pot and bring to a simmer on medium-high heat.

Reduce to medium heat and let simmer for 20 minutes, stirring occasionally. After 20 minutes, take off of heat and remove the vanilla pod and cinnamon stick.

The berries will break down on their own naturally, but for a smoother consistency, use an immersion blender to puree the mixture until it’s silky smooth.

Remove from heat and let cool slightly before storing in the refrigerator. Will keep for up to a week.

Yields 3 cups cranberry sauce

Total cook time…25 min

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

Directions

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