Little Red Cap Sauce (Also Known as Star Anise-Vanilla Bean Cranberry Compote) #AGrimmThanksgiving #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.

Complimentary product was provided for this post and this page may contain affiliate links.

However, all opinions expressed here are my own.

"They also tell how Little Red Cap was taking some baked things to her grandmother another time, when another wolf spoke to her and wanted her to leave the path. But Little Red Cap took care and went straight to grandmother's. She told her that she had seen the wolf, and that he had wished her a good day, but had stared at her in a wicked manner. 'If we hadn't been on a public road, he would have eaten me up,' she said."

~Little Red Cap

If you're wondering about the 'Little Red Cap' title, this is my version of cranberry sauce that will be served alongside our roasted Cornish game hens for our Grimm Thanksgiving tonight. You can read the rest of the food at my post: A Grimm Menu.

Earlier I shared a recipe for Cran-Elderberry Sauce, but when I saw the Runamok Cardamom Maple Syrup in the pantry section of The Quail & Olive* I really wanted to use it with their Star Anise & Vanilla Bean Balsamic Vinegar in a sauce for Thanksgiving. And that maple syrup jar is already empty because it's been used in my endless batches of gingerbread that I've been cranking out all week.

This is quick and easy to make; it's ready in about fifteen minutes.

Ingredients makes approximately 2 cups

20 ounces fresh cranberries
1/3 cup organic light brown sugar
2 whole cinnamon sticks
2 star anise
1-inch knob fresh ginger, peeled
3/4 cup water
1/4 cup Star Anise & Vanilla Bean Balsamic Vinegar
1/3 cup maple syrup (I used the Runamok Cardamom Maple Syrup)

Procedure

Place cranberries, sugar, cinnamon, star anise, and ginger in a heavy-bottomed pot.

Pour in the water, maple syrup, and vinegar.

Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 10 to 12 minutes. The sauce will thicken as it cools. Spoon into clean jars until ready to use. Just be sure to remove the ginger, cinnamon, and star anise when you are serving.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development

and generating social media traction. All opinions are my own.

Comments

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog