Cranberry Hot Sauce is a traditional British recipe for a classic steamed pudding of a sponge-type mix with black treacle and fresh cranberries that's served with an almost solid sauce of butter, cream and sugar flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Hot Sauce.
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Last time I went foraging for wild cranberries I had a real glut and after canning some (see the preserving fruit through canning recipe) and making fruit leather and vinegar I decided to adapt my hawsin recipe to make a cranberry hot sauce using my home-grown chocolate habaneros.
Ingredients:
225g wild cranberries
180ml water
60ml cider vinegar
12g sea salt
4 tbsp honey
1 large habanero chilli
1 tsp fresh ginger, grated
1 large garlic clove, coarsely chopped
1 tsp arrowroot, dissolved in 2 tbsp water
Method:
Combine the cranberries, vinegar and water in the beaker of a hand blender. Pulse to chop the fruit, but try to avoid breaking the seeds. Strain the mixture through a fine-meshed sieve to yield a thick fruit coulis. Turn into a pan and bring just to a boil.
Stem the chilli then slice into 2cm pieces before mixing with the salt, ginger and cranberry puree. Add in the honey and arrowroot slurry and stir to combine.
Return the mixture to a boil, cooking until thickened to your liking, then take off the heat and puree in a blender until smooth.
Pour through a funnel into a sterilized and warmed bottle then secure with a lid.
The sauce will keep in the refrigerator for a few weeks.
