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Cranapple hot sauce

worlok

worlok

This stuff is mild. I made it for the average person who likes a lil bit o heat.

My only problem was these little fibers that wouldn't cook out not matter how long I cooked it. Must have come from the berries... It's good though. You don't notice them when you have the sauce on food only when tasting it by itself.

I like trying weird types of hot sauce... This one's very tart from the berries and it's a hot sauce so it has onions and garlic in it too. It's nice on poultry... like Turkey... ;-) Initially my 12 year old son said it wasn't hot enough so I added some ghost pepper to it. I started off with two little home grown naga types in the batch but those peppers weren't that hot I guess. It's still a mild hot sauce since I give it away to others and these other people like milder hot sauces not the lava that you and I prefer.

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I have done sauces with Cranberries and with Pineapple and really haven't had an issue with fibers. Now, that said I have a blender that comes in at 1100 and has several rown of blades, Ninja. I also tend to blend the S*&t out of my sauces too. I'm talking like 20 minute blendings. I think that using a Food Mill would be easier though.
 
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I have this when I make my pineapple sauce, I run through a blend and then sift it, Usually when I am dione sifting I have a huge ball of fiber that I pulled out. Some gets into the sauce but it isnt a whole lot.
 
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You can use a fine sieve and just press the sauce through it with a silicon spatchula. It'll remove alot of the fibers. I've done it when I had a sauce with alot of something I want to filter out or i wanted to have a smoother consistency.
 
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RocketMan said:
You can use a fine sieve and just press the sauce through it with a silicon spatchula. It'll remove alot of the fibers. I've done it when I had a sauce with alot of something I want to filter out or i wanted to have a smoother consistency.
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This is what I do. Just use a regular wire sieve pour some sauce in and strain. Keep doing that till it is all done and then start pressing with a spoon or spatula.
 
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With a ninja pro style multi blade blender you should be able to get the fiber minced to a point it isn't noticeable.

Or as has been mentioned you can strain it. I prefer thicker sauces so were it me if leave the fiber in it.

Sounds like an interesting sauce though - I like cranberries a lot. :cheers:
 
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RocketMan said:
I have done sauces with Cranberries and with Pineapple and really haven't had an issue with fibers. Now, that said I have a blender that comes in at 1100 and has several rown of blades, Ninja. I also tend to blend the S*&t out of my sauces too. I'm talking like 20 minute blendings. I think that using a Food Mill would be easier though.
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I bought a Ninja blender. What a beast!
 
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RocketMan said:
That it is. Thinking about loading it up with ice and making a bunch of snowballs then sending the kids out back for a snowball fight. Only way to do it here in FL
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screw that! Think man! Fill it with ice, rum and fruit and send the kids out back to stay the hell out of your way while you're getting your fruity drink on.

I'm picturing something like this:

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:woohoo:
 
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Not sure what fibers you mean. Cranberries cooked down is cranberry sauce, apples, apple sauce, neither are fibrous. What else was in there? Post all ingreds.
 
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LDHS, I hear you Brother, but I'm thinking Margaritas for the kids iver 21 while the kids under 21 pelt each other with the homemade snowballs. Then maybe later the kids over 21 might want ......

:cool:

Edit: man, I hate typing on that little IPhone keyboard.
 
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The Hot Pepper said:
Not sure what fibers you mean. Cranberries cooked down is cranberry sauce, apples, apple sauce, neither are fibrous. What else was in there? Post all ingreds.
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I don't have the recipe I made handy, but just the regular stuff aside from the apples and cranberries. some onions, garlic, spices... Anyway, now I have A Ninja hopefully it won't be a problem anymore.
 
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