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Cranberry sauce

updated

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Ingredients for 4 servings:

  • 4 large shallots
  • 150 ml dry white wine
  • 1 tbsp Maggi
  • 350 g natural yogurt
  • 200 ml sweet cream
  • 1 jar cranberries or 500 g fresh
  • 2 tsp horseradish, hot
  • 30 g butter
  • salt and pepper
  • possibly sauce thickener
  • 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

to game, poultry…

Finely dice the shallots and sauté in the butter until translucent. Deglaze with the white wine and simmer until almost no white wine remains. Add the yogurt, cream, Maggi, and cranberries and bring back to a boil. Simmer with the horseradish and crushed garlic for about 5 minutes. Season with salt and pepper and purée as desired. If the sauce is too thin, thicken with a light sauce thickener. It also tastes good cold with salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cranberry sauce

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