The box of superhots I bought from Jbeer arrived today so I was thinking about making a sauce with some of the bhut jolokias and dorset nagas. Since thanksgiving is coming up soon I decided I'm going to make a small batch of hot cranberry sauce to slather onto the bird next week. I'm going to go to the store in an hour or two and pick up some frozen cranberries to use as a base. Has anyone ever attempted a cranberry hot sauce? I'm planning on making it the consistency of a thin barbecue sauce. If so, how did you like it? I think the sweet fruity flavors of those peppers (and some sugar) will go well with the bitterness of the cranberries. Pictures to come later tonight!
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Assam Cranberry Sauce
- Thread starter mjdiamond83
- Start date
Justaguy, I'm probably only going to make about 12-20 oz of the sauce, so that would probably work. I'm not going to keep it more than 2 weeks so I don't have to really worry about the pH. I was going to make it a little less sweet and thin than the canned cranberry sauce. Since its pretty gelatinous, I'm not sure what would happen to the consistency if I were to cut it with other liquids. It might just turn into a mess.
How many peppers did you use? I was thinking 2 good sized superhots with 1 lb of pureed cranberries with some other ingredients will probably get it where I want it to be: pretty spicy but not to the point where I'm raining sweat at the family get together!
That was my last sauce, Fresh cranberries have been around for a month or so in the produce sections. I combined a few bags with a couple pints of blueberries, smoked black habs, smoked serranos, and packaged smoked chipotles, dried prunes and apricots and a # of other ingredients...
Very tasty and likewise it was processed for the holidays...
good luck with your ventures.
Greg
Very tasty and likewise it was processed for the holidays...
good luck with your ventures.
Greg
Greg, that sounds delicious. Did it come out being like a glaze? Sounds like it would be awesome on pork.
Actually it pours more like a bottled BBQ sauce, which is more resilient than most of the sauces I make, I have one more sauce to make
soon, the last before the holidays, its a "Calypso" sauce.....I'll probably take a few photos in progress as I see some people like to do...
Greg
Not sure on the exact amount of peppers...
Garlic
Red Onion
Carrot
Cranberry
Peppers
Worchestershire
Lime/Lemon
Sea salt
I finally got this sauce going.
Instead of using a bunch of white sugar I decided I'd use dried currants for sugar and to add some flavor to this sauce. I put 12 oz of fresh cranberries into the food processor with 2 cups of dried currants, 1 dorset naga, 1 bhut jolokia, and one trinidad scorpion, along with about 2 cups of cranberry juice. I pulsed it for about a minute then threw it into a saucepan and added about 1/4 c of light brown sugar.
Right now its simmering down. After about 15 minutes of simmering I'm going to taste it and make adjustments to the heat, sweetness and consistency. I'll add some more pictures in a bit.
Instead of using a bunch of white sugar I decided I'd use dried currants for sugar and to add some flavor to this sauce. I put 12 oz of fresh cranberries into the food processor with 2 cups of dried currants, 1 dorset naga, 1 bhut jolokia, and one trinidad scorpion, along with about 2 cups of cranberry juice. I pulsed it for about a minute then threw it into a saucepan and added about 1/4 c of light brown sugar.
Right now its simmering down. After about 15 minutes of simmering I'm going to taste it and make adjustments to the heat, sweetness and consistency. I'll add some more pictures in a bit.
I gave it a taste and the sugar was definitely swallowing up a lot of the heat so I added another dorset naga. You could definitely taste the bhut/naga flavor to it though. I also added 1/2 tsp of allspice, 1/2 tsp of nutmeg, and a small shallot. After its done simmering, if it needs thickening, I'm going to use arrowroot. If it needs some more sweetness I'm going to use some agave nectar. Its going to get one more pulsing in the food processor before I bottle it up.
Let it cool a bit, pulsed it in the processor, threw it back in the saucepan with 1.5 tbsp of arrowroot powder and 3 tbsp of agave nectar. Bottled it into 2 salsa containers. I'm pretty happy with the result. It was sweet, but not disgustingly sweet like canned cranberry sauce, and it had a real nice heat level. It should work well to spice up the bland thanksgiving food I'm going to be faced with next Thursday!
