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brown bits and pan red wine ginger nutmeg cinnamon paprika lemon zest cranberry hot pepper cranberries stock kosher pepper Dutch flour herbs cranberries
Viewed: 38 - Published at: 3 years agoIngredients
- 1/3 cup brown bits and pan drippings from a roast such as chicken or turkey
- 1/2 cup red wine, pinot noir or malbec
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon fresh grated nutmeg
- 1/2 teaspoon fresh grated cinnamon
- 1/2 teaspoon Hungarian hot paprika
- lemon zest to taste
- 1-2 tablespoons cranberry hot pepper jelly
- 1-2 ounces dried premium cranberries
- 3/4 cup or so of spirited stock (to include apple, ginger, and cranberries and, oh yes, a splash of wine)
- kosher or pink Himalayan salt to taste
- fresh milled pepper to taste
- 1 tablespoon premium Dutch cocoa powder (unsweeteneded)
- 1 tablespoon all purpose flour
- sprigs of fresh herbs
- dried premium cranberries for garnish
Method
- In a braising pan heat the brown bits and pan drippings (that have been as "defatted" as possible already). Next stir in all the spices.
- Pour in the wine and stir with the hot spices. Reduce a bit. When heated, spoon in the jelly. Plop in the cranberries. Bring to a simmer.
- Slowly pour in the spirited homemade stock, stirring, vigorously simmering. Season with salt and pepper. Strain if needed or desired and return to the pan.
- Sift in about a tablespoon of cocoa and stir until incorporated. While still simmering to finish you can elect to sift in some flour to thicken. I have two photos to show the difference with (on blue plate) and without flour (on white plate).
- Test for seasoning and acidity. Adjust with salt, pepper, lemon zest or whatever you think might be needed for balance. When you are pleased, serve over chicken or turkey with fresh herbal sprigs and more cranberries.
