Ingredients
- Cranberry and honey sauce for about ten servings:
- 50 g (1.75 oz) caster sugar,
- 8 cl (0.3 cup) vinegar,
- 1/2 liter (2.1 qt) veal stock,
- 40 g (1.4 oz) honey,
- 25 g (0.9 oz) butter,
- 1 clove,
- red wine
- cranberries
- cranberries,
- thyme
Recipe: Cranberry and Honey Sauce
Prep
10 min
Cook
45 min
Total
55 min
Step-by-step directions
1 In a pan with a little water, caramelize the sugar + vinegar.
2 Deglaze with red wine and reduce by half over high heat.
3 Add the clove and thyme.
moisten with veal stock and let cook for 30 minutes over low heat.
-Pour in the liquid honey, check the binding.
4 Off the heat, add the butter and the cranberries.
Pairs very well with duck breasts (grill the breasts and serve them drizzled with sauce).
Chef Patrick's Comment
As for me, I prefer this recipe made with white wine (10cl) of high quality sauternes, Pacherenc, late harvest Alsace or with cider vinegar as it brings back the original taste of wild berries delivered by the cranberries from our mountains. You can my Canadian friends replace the honey with maple syrup and you latinos with agave syrup and add pineapple squares or raspberries instead of cranberries by adding a little chili.
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