Jellied cranberry sauce with cherry, fennel and ginger.
I was asked this week to submit 3 recipes to Edible NE Florida Magazine based around holiday side dishes using in season Florida produce so they could pick one to include in an upcoming feature.
I submitted My take on Upstate NY escarole greens, A scalloped turnip dish and this recipe for jellied cranberry sauce. They picked the turnip recipe, so I can't share that until it's published.
I really like this recipe too though, because it kind of pulls the fresh, whole cranberry purists and the "cran in a can till I die" together. It's all fresh produce..but it's still familiar and jellied, sans the "SHLORP and PLOP" sound from the can.
Make ahead Jellied cranberry-cherry sauce with fennel and ginger
1 pound cranberries
1/2 cup tart cherry juice
1 bulb of fennel, diced
2 cups light brown sugar
Zest of 1 orange
2 tbsp. ginger fresh grated
1/2 cup dried cherries
1 sprig rosemary
Combine the cranberries, sugar, 1 1/2 cups water, cherry juice, dried cherries,
rosemary, fennel, ginger and a pinch of salt in a medium saucepan. Bring to a
simmer over medium heat and cook, stirring occasionally, until the cranberries
burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the
Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into
a serving dish, pressing the sauce through with a spoon or spatula. Refrigerate
until set, at least 3 hours or overnight.