You know how some recipes start out by accident?
Well, I was in the middle of making cranberry sauce when my S.O. called and was lost coming home from a conference in a nearby state. I ran to the computer to get directions, came back to my sauce, and accidentally put in cumin instead of cardamom. Not good, since the sauce was for a cake!
I did my best to scoop out the cumin and then I posted on Facebook what had just happened. Everyone reminded me that that might not be such a bad thing! I could just develop it into a sauce with a different flavor profile and serve it in a savory fashion. The smoky cumin pairs so nicely with the tangy cranberries, and I added some persimmon to sweeten things up a bit. So far, I’ve tried it on cream cheese, chicken and fish, and found it to work every time.
What d’ya know–I guess some accidents can become a blessing!
- 1½ cups fresh cranberries
- 1-2 teaspoons finely minced jalapeño pepper
- ⅓ cup water
- 3 tablespoons honey
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- pinch ground cloves
- 1 diced Fuyu persimmon (about ½ cup)
- In a medium saucepan, combine cranberries, jalapeño, water, honey, cumin, cinnamon, cardamom and cloves and bring to a boil. Stirring occasionally, cook for about 8 minutes. Stir in persimmon and cook until mixture starts to thicken, 5-7 minutes. Remove from heat and set aside to cool. Mixture will thicken more as it cools. Serve over cream cheese with crackers, any meat or fish.
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Mom always said it is nice to share!