Sherwood Inn Chef Everett Bell shares his recipe for a Muskoka Style cranberry sauce with cranberries and wine from Johnston’s Cranberry Marsh in Bala.

SWEET AND SAVORY CRANBERRY SAUCE RECIPE

Ingredients

• 2 tbsp canola oil
• 1 shallot
• 1 tbsp chopped garlic
• 3 cups Johnston’s cranberries
• 1/2 cup dried cranberries
• 1/4 cup Muskoka Lakes Cranberry Wine
• 1/4 cup Shiraz wine
• 1/2 Orange
• Orange Zest
• 1/2 cup of sugar
• Salt
• Pepper
• 3 tbsp honey

Directions

1. Prepare saucepan on medium heat with 2 tbsp of canola oil
2. Finely chop shallot and add to saucepan with chopped garlic
3. Sauté until shallots become translucent and garlic starts to brown
4. Add 3 cups of Johnston’s cranberries and turn pot up to high heat and blister the outside of the cranberries
5. Once skin of cranberries begins to split, add Muskoka Lakes Cranberry Wine and Shiraz
6. Add zest of 1/2 of an orange
7. Add juice from half of the orange
8. Add 1/2 cup of sugar and a pinch of salt and pepper
9. Add 3 tbsp of honey
10. Cook until 3 or 4 minutes until cranberries are cooked
11. Add dried cranberries and cook for 4-5 more minutes