After these recipes, you might just toss the sauce
By CASSANDRA LANDRY | November 19, 2012
MOROCCAN SPICED CRANBERRY HARISSA
Cassie Piuma of Oleana
Makes about 10 quarter-cup servings
In a saucepan, stir together 1 cup water, 1 cup raw, unfiltered honey, 1/2 tsp. smoked paprika, 1 tbs. finely chopped fresh ginger, 1/2 tsp. orange-blossom water, 2 cinnamon sticks, a pinch of salt, and 2 tbs. harissa paste (more or less, depending on how spicy you like it). Turn heat to medium-high and bring to a boil. Add 4 cups cranberries; return to a boil. Reduce heat and simmer for 10 minutes or until cranberries burst. Remove from heat and cool. Remove cinnamon sticks. The sauce will thicken as it cools and can be stored in the refrigerator for up to 10 days. Serve with goat cheese, toasted almonds, and radishes.
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