Orange-Cranberry Sauce
By Andrew JanjigianPublished on September 25, 2013
Time
50 minutes, plus 30 minutes cooling
Yield
Serves 6 to 8 (Makes about 1 3/4 cups)
Ingredients
2 cups white wine 1 cup dried cranberries 1 tablespoon grated orange zest ½ cup orange juice 4 leaves fresh sage, plus 2 teaspoons minced2 shallots, minced¼ cup heavy cream 16 tablespoons unsalted butter, cut into ½-inch pieces and chilled1 tablespoon Grand Marnier 1 teaspoon salt ½ teaspoon pepper
Instructions
- Combine wine and cranberries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain wine through fine-mesh strainer into medium saucepan, reserving cranberries.
- Add orange juice, sage leaves, and shallots to wine and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard sage leaves. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cranberries, orange zest, minced sage, Grand Marnier, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.
Time
50 minutes, plus 30 minutes coolingYield
Serves 6 to 8 (Makes about 1 3/4 cups)Ingredients
2 cups white wine
1 cup dried cranberries
1 tablespoon grated orange zest
½ cup orange juice
4 leaves fresh sage, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Grand Marnier
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups white wine
1 cup dried cranberries
1 tablespoon grated orange zest
½ cup orange juice
4 leaves fresh sage, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Grand Marnier
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups white wine
1 cup dried cranberries
1 tablespoon grated orange zest
½ cup orange juice
4 leaves fresh sage, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Grand Marnier
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it with an elegant and concentrated orange and cranberry beurre rouge sauce.
Instructions
- Combine wine and cranberries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain wine through fine-mesh strainer into medium saucepan, reserving cranberries.
- Add orange juice, sage leaves, and shallots to wine and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard sage leaves. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cranberries, orange zest, minced sage, Grand Marnier, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.
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