Cranberry-ginger sauce
4 servings
30 minutes
Cranberry-ginger sauce is an amazing blend of cranberry tartness, ginger's spicy warmth, and dried fig sweetness that transforms ordinary dishes into a gastronomic delight. This sauce has its roots in Russian cuisine, where rich flavors and natural ingredients have always been valued. Its bright and rich taste perfectly complements meat dishes, especially roasted duck or pork, and also pairs well with cheeses and vegetables. Notes of brown sugar and red wine vinegar add depth to the flavor, making it both sweet and tangy. The uniqueness of the sauce lies in the whole cranberries that create an interesting texture. It can be stored in the refrigerator to enjoy its flavor for several days. This is not just a sauce but a true decoration for the festive table that adds a special charm to dishes.
1
Wash the cranberries. Cut each fig in half and chop into small pieces with scissors or a knife (6 pieces from each half). It's better to use drier, older figs rather than fresh ones. Finely chop a medium-sized onion. Grate the zest from half a lemon, the juice will flow out on its own. Finely chop about 5 centimeters of ginger (peel it first).
- Cranberry: 350 g
- Dried figs: 250 g
- Lemon: 0.5 piece
- White onion: 1 head
- Ginger: 1 piece
2
Put all the ingredients in a wide pot, bring to a boil while stirring, and simmer on low heat for 30 minutes. No, don’t crush the cranberries with a spoon! Whichever bursts will burst; whichever stays whole will stay whole. If you know how to sterilize and want to preserve the chutney, do it now; if not, put it in the fridge — the chutney will last like new for a week or maybe longer; I haven't checked. It got eaten.
- Cranberry: 350 g
- Brown sugar: 1 glass
- Dried figs: 250 g
- Water: 1 glass
- Red wine vinegar: 0.3 glass
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
3