November 18, 2012

Ancestral Cranberry Sauce

2 cups fresh cranberries
3/4 cup sugar
1 cup 100% cranberry juice
2 tablespoons slivovitz
juice and zest of 1/2 lemon

Place the cranberries, juice, sugar, and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat and stir in the slivovitz. Serve hot or cold.

My thoughts:
On the original Iron Chef, the judges seemed fond of either saying something reminded them of their childhood or of their ancestors. This cranberry sauce with the dollop of slivovitz reminds us of our Eastern European roots but with a very American twist: cranberries!