Fermented Cranberry Sauce

I love cranberries! I love them so much, I usually wait for fall, buy a ton and freeze them. Like that I get to enjoy cranberry sauce all year round. It is perfect paired with curries or salads. If you follow my blog, you also know that I like fermenting vegetables. I got this crazy idea: why not make a fermented version of cranberry sauce?

Here is what you need:

  • 300g cranberries (fresh or frozen)
  • 3 small oranges (I used blood oranges)
  • 1 tsp coarse sea salt
  • 1 cup maple syrup-sweetened dried cranberries (you can also use fruit juice-sweetened dried cranberries)
  • 2 tbs chopped candied ginger

Here is what you do:

  1. In your food processor, chop the fresh cranberries for a few seconds. You want most of the berries to be chopped, but chunks are okay.
  2. In a large bowl, mix the chopped cranberries and the salt. Let sit.
  3. Peel the oranges and remove the membranes to keep only the supremes (pulpy part). Cut them in small chunks. If the membranes are really thin and the pulp is really stuck to them, just cut the oranges in small chunks.
  4. In the mixing bowl, add the orange chunks, dried cranberries and ginger. Mix well.
  5. In a sterilized jar, pour the mixture. To seal, I used a ziploc bag: press the empty bag on top of the mix to remove air pockets. Once everything is well pressed and covered with the plastic, fill in the bag with water to add some weight. Close the bag and place your jar in a large plate to catch any overflowing liquid. Let sit out of light for 5 days.
  6. On the fifth day, remove the plastic bag, close the jar with its lid, and place in the fridge to stop fermentation.

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This is great! There are two sour points: the cranberries and the fermentation, which creates a more complex flavour. The ginger also gives this a slightly sparkling taste which is complementing the sourness perfectly. The oranges add a sweet note to the mix, but if you find that it is too sour, mix in some maple syrup or honey to even things out. This is clearly a winner! It is super delicious, so tasty, and look at this color. Let me know if you try it out!

Kale-Parsley Pesto

I love pesto. If I could, I would eat basil pesto every day: the flavour is so fresh! However, until summer gets here and we get to grow it, basil is too much for our budget (especially if had every day). So, I turn to the next best thing: parsley! This pesto is super green, very delicious, and adds a ton of fresh flavours to salads, soups, toasts and, of course, pasta. It’s also oil-free and a breeze to make!

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Here is what you need:

  • a bunch of flat-leaf parsley (about 2 cups)
  • 1 bunch of kale leaves, stems removed (about 4 cups)
  • 1 peeled orange
  • salt and pepper to taste
  • optional ingredients (pick a few!): 3 tbs pine nuts, 2 cloves of garlic, 3 tbs walnuts

Here is what you do:

  1. Mix everything up in your food processor or blender.
  2. Keep in an air-tight container in the fridge.

The orange balances out the bitterness kale can bring while also keeping the pesto green. It’s also is more subtle than lemon and really lets the parsley’s flavour come through. This recipe is also a great way to use up some left over kale. Perfect! Let me know if you try this out!

 

Orange Sauce Stir Fry

About two years ago, I posted a recipe for General Tao Tofu. However, there was nothing truly amazing about this recipe as the sauce, which is the heart of the recipe, was store bought. Since then, I have been on the look out for recipes to make my own Chinese restaurant inspired recipes.

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I served some stir fried vegetables and tofu in this sauce with some sweet potato hash browns. Yum!

Well, I came up with a great orange sauce to add to your stir fries that really has a great flavour and will kick over all the store bought versions. It’s really easy, you probably already have all the ingredients in your kitchen, and it is really impressively tasty.

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Here is what you need for the sauce:

  • 3 cups orange juice (you can use store bought, or pressed. I usually go with a carton of pulpy orange juice.)
  • 3 tsp corn starch
  • 2 tbs tamari or soy sauce
  • 1 tsp sriracha or to taste
  • 1 tbs maple syrup

Here is what you do:

  1. Once you have your basic stir fry going (mixed vegetables, tofu or tempeh) and almost cooked, lower the heat to medium.
  2. In a large bowl, mix all the sauce ingredients with a whisk until the corn starch is completely dissolved.
  3. Pour the liquid mix into your pan and stir. After a few minutes, the sauce should start to thicken up. Mix to make sure all the vegetables are well coated in the sauce.
  4. Serve hot, garnish with sesame seeds and green onion, and enjoy!

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This is the most amazing sauce I have prepared so far. It is thick and packed with orange flavour. It goes well with whatever stir fry you want to prepare: I made a “traditional” stir fry with greens and tofu, a chickpea sauté and just a vegetable dish. They were all delicious and quite popular too!

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Let me know what you think, and how it goes if you try it out!