Fresh Cranberry Sauce with Cow Parsnip Seeds and Warm Spices
Yield: about 4 cups, plenty for a crowd
Course: Side Dish
Keyword: Cow Parsnip, Cranberry Sauce
2tablespoonschopped fresh ginger
2teaspoonsdried cow parsnip seeds
3peels of orange zestpeeled with a vegetable peeler
Toast the spices *except the cow parsnip seeds* (they don't like to be toasted) and reserve. Combine the remaining ingredients and bring the mixture to simmer in a small sauce pan, about 2-3 qt capacity.
Bring the mixture to a simmer and cook on medium low for 15 minutes, stirring occasionally, or until the cranberries are broken down and soft.
Transfer the mixture to the bowl of a highspeed blender, then puree until very smooth. If you want a perfectly smooth sauce, pass it through a chinois strainer afterwords.
If the sauce became too thick on the stove, thin it with a tablespoon of warm water at a time in the blender to help it puree.
Transfer the sauce to a container, place plastic wrap directly onto the surface to prevent the oxidization and forming of a skin, chill, label, date, and reserve until needed.
First, for the correct flavor it's important to use some warm spices besides the cow parsnip seeds, their flavor is strong, but they taste better with some friends in the background, just don't go crazy with the cinnamon or cardamom since they get super strong, fast.A part of me almost felt bad pureeing all the nice cranberries I had too. The sauce will be good either way, but if you want to leave it chunky, make sure to grind all of the spices, especially the cow parsnip seeds very fine in a spice grinder since they're fibrous and guests will be pulling them out of their teeth.