Living in Italy is many people's dream, but it has it's draw backs. My husband being British, whenever he goes to England he comes back full of things that we can't find here in Italy, as is the case for cranberries. This week I wanted to make my cranberry sauce and since Monday, I have called all fruit importers in Italy, or at least a long list of them but no cranberries anywhere in Italy. Seeing my desperation, my husband remembered the PX store in Naples that serves the Nato base and found through a friend that they had fresh cranberries from Wisconsin Believe it or not, he went from Florence to Naples and back - 8 hours of train, just to get cranberries so I could make my cranberry sauce recipes for Food52. So I am forever grateful to him and I dedicate both this recipe and the Pinot Noir Cranberry recipe to him. —Maria Teresa Jorge
4 to 5 glass jars of 5 ounces
fresh cranberries (6 cups) sort through, rinsed in cold water and drained (it was 2 12 ounce packs picked through)
Red Port Wine (the better the wine, the better your sauce)
orange juice - frshly squeezed
tangerine juice, freshly squeezed
orange rind (without the white part)
tangerine rind (without the white part)
Sechuan Pepper crushed in mortar
lime - freshly squeezed juice
In This Recipe
Put all the ingredients in a non reactive pan and mix well over high heat, stiring continuously to dissolve the sugar. When it reaches boiling point turn off the heat and let marinate overnight.
Put the pan back over medium heat and when it reaches boilng point, reduce heat and simmer for 15 minutes, stirring occasionally - the berries will all pop open and release their juice. The sauce will thicken due to the high content of pectin that the cranberries have.
Put a medium mesh sieve over a bowl, pour the cranberry sauce in 2 or 3 goes, pressing the sauce with the back of a small ladle to get all the juices out. You will have a silky smooth sauce.
Put the sauce back in the pan, bring it to a boil, remove from the heat, add the lime juice, stir and fill the jars.
Serve with turkey on Thanksgiving Day or with roast pork and keep some to serve with chocolate desserts and vanilla ice-cream.