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