While wife Jan usually makes the cranberry sauce for Thanksgiving, this year she was really busy with work. She and daughter Eilene went for a walking tour of the Devon coast and came back with a love for the taste of elderflower. I decided to adapt her recipe from last year to include her new favorite liqueur.
Note: Thanksgiving was very late this year. As a result, I went into Christmas baking mode right after the holiday, so I have not gotten around to posting this year’s recipes until now.
After Dinner Note: While this was a perfectly tasty cranberry sauce, the flavor of the Elderflowers was completely lost under the sweet/tartness of the cranberries.
Karl’s Elderflower Cranberry Sauce
24 oz. (2 bags) cranberries
1 Tbs. fresh orange zest
1 ½ cups fresh orange juice (two large navel oranges)
½ cup Karl’s Orange Infused Sugar
1½ cups dark brown sugar
½ cup St~Germain’s Elderflower liqueur
¼ cup Thatcher’s Blood Orange liqueur
2 Tbs. d’arbo Elderflower syrup
1. Rinse and pick through the cranberries.
Tip: Discard any that are overly soft.
Note: Raw cranberries should be fairly firm, if they are soft they may be starting to rot inside.
2. Put the berries in a medium pot and add the zest, juice, and sugars.
3. Bring the pot to a boil, uncovered, and reduce the heat to a high simmer.
4. Cook the berries until they are starting to “pop,” about 5-10 minutes.
5. Add the liqueurs and syrup.
6. Simmer until almost all of the berries are ruptured and the sauce has thickened, about another 10-20 minutes.
7. Transfer the sauce to one or two serving bowls and cover with plastic wrap.
8. Refrigerate for at least one hour, to set.
9. Serve chilled.