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!



    I had to look up slivovitz, but now that I did, I'm totally on-board. Dying to try it, or make it. (Also have Eastern Euro roots from early 1900's.) Learn something every day. Thanks!

  2. Haven't seen slivovitz in years … bet that gives cranberry sauce a kick! The idea of using cranberry juice in place of water is simple, yet brilliant as well. I'd eat this sauce with a spoon.


    You mention water in the directions but do not list it in the ingredients. Is there also water?

  4. No water! I guess you could add some if you needed to thin it out or just use more juice.