• Chef Jody

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

Kosher salt

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

rosemary sprig.

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.

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