Wasabi Cranberry Sauce
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
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 left in 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
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.