October 2, 2017 in FOOD, Sauce

Cranberry Sauce is the traditional accompaniment to the Turkey at Thanksgiving.

This recipe is a slight twist on this that brings out the tartness and flavour of the cranberries to add a piquant flavour to the turkey.

Wasabi Cranberry Sauce for Thanksgiving shown in white bowl with ceramic serving spoon, Brings out the flavour of the meat.

While cranberry sauce is regarded as the traditional sauce that goes on the table at Thanksgiving to go with the turkey. I have always found it a bit bland and felt that it didn't bring out the flavour of the turkey that the wife had spent so long getting cooked.

This sauce is something we knocked up in New Zealand which we found a much better addition to the table setting, and more appreciated by guests and family.

Ingredients

3 cups of fresh cranberries (you can use frozen ones if fresh aren’t available)
1/4 cup of Namida® Wasabi Paste* made from Namida® 100% Pure Wasabi Powder
Zest and juice from one orange
1/4 cup of honey or to taste
1 tsp cinnamon
1/2 cup of sour cream

* Video of how to make the perfect Namida Wasabi Paste can be found here.

Method

Begin by rinsing the cranberries and then place them in a medium pan.
Remove the zest from the orange. (You can use a fine cheese grater for this.)
After the zest is removed, cut the orange in half and squeeze the juice out. You should get about 3/4 cup of orange juice.
Place the cranberries, orange zest and juice into the pan and turn it to medium high heat. There should be enough orange juice to have some juice covering the bottom of the pan. You can add some water if you need more liquid.
Stir frequently. As the orange juice starts to simmer you’ll hear the cranberries popping.
Lower the heat to medium and continue stirring until the juice has evaporated and the cranberries have popped. Remove from heat and allow to cool.
Add the honey (to taste).
Mix the Namida® Wasabi paste to the sour cream and mix well.
And then add the sour cream mixture and stir well.
Lastly add the cinnamon powder to the top.
This can be kept in the refrigerator for a few days until required.

Note: The tartness of cranberries goes really well with foods like roasted meats or roasted vegetables. This sauce can be stored in the refrigerator if required.

You can purchase 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content and contains no additives.

About the author

Wasabi Maestro

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Started commercial wasabi growing in New Zealand in 1990. Now acts as consultant to World Wasabi and is passionate about Wasabia japonica and its uses. Has developed a number of new products and growing methods, and still likes to do R&D. Regarded as the world leader in hydroponic wasabi growing he is acknowledged as the Wasabi Maestro.

Wasabi Cranberry Sauce For Thanksgiving

Cranberry Sauce is the traditional accompaniment to the Turkey at Thanksgiving.

Ingredients

Method

Wasabi Maestro

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