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Gourmet
Food Plaza
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Sauces
from the Northwoods....Natural Cuisine Featuring Native Foods
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On
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Sauces
from the Northwoods
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View
our article on: The NorthwoodsTable
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Cranberry
Tartar Sauce
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Cranberries;
not just for Thanksgiving anymore.
This sauce is wonderful with fish or deep-fried oysters or as a sandwich condiment. |
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1/2
cup
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cranberry mustard |
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1
cup
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mayonnaise | |
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2
tbsp
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sweet pickle relish | |
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2
tbsp
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finely chopped ripe olives | |
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2
tbsp
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finely chopped green olives | |
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2
tbsp
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finely chopped capers | |
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2
tbsp
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finely chopped fresh parsley | |
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1
tbsp
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fresh lemon juice | |
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2
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hard boiled eggs, finely chopped (optional) | |
| Combine all ingredients and mix well. Refrigerate at least one hour before serving. | ||
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Blackberry
and Port Wine Sauce
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1
- 4 oz jar
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blackberry jam |
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4
oz
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sugar | |
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4
oz
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port wine | |
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2
oz
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blackberry brandy | |
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1/2
cup
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teriyaki sauce | |
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1
tbsp
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cornstarch | |
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Prepare sauce by mixing the blackberry jam, sugar, port wine and brandy
in a 2-quart
saucepan. Stirring constantly, bring the mixture to a boil. Reduce heat
and simmer for 10 - 15 minutes, stirring occasionally. Strain the mixture
into a clean 2 quart saucepan and return to low heat. Mix together cornstarch
and teriyaki sauce. Add to blackberry jam mixture and heat until slightly
thickened. Yields 1 1/2 pints of sauce. |
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Cranberry
Mustard
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Something
a little different. Sweet, spicy and pungent. A wonderful gift for a special
friend.
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2
cups
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cooked cranberries (about 1 pound uncooked) |
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1/3
cup
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whole mustard seed | |
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1/3
cup
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boiling water | |
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1
cup
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cider vinegar | |
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1/3
cup
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dark brown sugar | |
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1
1/2 tsp
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salt | |
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1
tsp
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onion powder | |
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1/2
tsp
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garlic powder | |
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1/4
tsp
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cinnamon | |
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1/4
tsp
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allspice | |
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1/2
tsp
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ground cloves | |
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3
tbsp
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light corn syrup | |
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In two separate glass or ceramic
bowls,
combine mustard seed with 1/3 cup boiling water in the other. Let stand
for 10 minutes. Combine remainder of ingredients in a 2 quart stainless steel saucepan. Heat over medium heat to boiling. Add mustard mixtures and simmer, covered, for 5 minutes. Process the mixture in a food processor or blender until the mustard seeds are crushed. Pour into glass or ceramic canisters with tight fitting lids and refrigerate. Yields 3 - 4 cups. |
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Cranberry
Mustard Vinaigrette
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Fresh
and pungent, this dressing is an excellent choice for mixed field greens
or spinach salad.
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1/3
cup
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cranberry mustard |
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3/4
cup
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red wine vinegar | |
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2
tsp
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salt | |
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1/2
tsp
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white pepper | |
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1/3
cup
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olive oil | |
| In a ceramic or glass bowl, blender or food processor, combine mustard, vinegar, salt and pepper. Slowly add olive oil, while processing/blending, until emulsified. Pour into glass or ceramic canisters with tight fitting lid and refrigerate. | ||
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Baskets | | Wine | | Kitchenware
| | Recipes
and Cooking Books | |
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