Saturday, October 24, 2020

Cran-Elderberry Sauce #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.


When I was looking at the different oils and vinegars at The Quail & Olive*, I picked their Elderberry Balsamic Vinegar for two reasons. First, it incorporated elderberries from a local friend and favorite: Katie Reneker of Carmel Berry Company. And when Katie saw the recipe, she commented, "Hooray for reducing food waste! The vinegar is made with the mash after we juice our berries. Such a win to have two uses before they are composted!" Love that.

Second, I pictured it in a cranberry sauce on my Thanksgiving table. Well, with the coronavirus pandemic still not under control, I won't be having any guests at my table this year. 2020 has been a huge let-down in so many ways. So. Many. But I still wanted this sauce on my plate. 


This is quick; it's ready in about fifteen minutes. And you can use it on everything from roasted poultry to baked cheeses. I'll be sharing a baked brie topped with this sauce soon. Stay tuned.

Ingredients makes approximately 1-1/2 cups

  • 12 ounces fresh cranberries
  • 1/2 cup organic granulated sugar
  • 1 whole cinnamon stick
  • 2 star anise
  • 1-inch knob fresh ginger, peeled
  • 3/4 cup water
  • 1/4 cup Elderberry Balsamic Vinegar

Procedure

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


Pour in the water 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.


We spooned it on top of baked brie for an easy appetizer!

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own. 

2 comments:

  1. This sounds great, Camilla! I am definitely going to make it. Thanks!

    ReplyDelete