Cranberry sauce, charred jalapeno, kaffir lime zest, calamansi, star anise
Recipe by Gravity84
- 12 oz fresh cranberries
- 4-5 jalapenos, depending on size
- 2 star anise
- 1 kaffir lime
- 3/4 cup of calamansi juice (or lime juice)
- 1 in piece of ginger, sliced thick
- sugar to taste
On an open flame, char the jalepenos on all sides, remove from flame and cover with a paper towel for 5 minutes. Rub off the charred skin with the towel, remove the stem, seeds, and ribs from the jalapenos, and mince. Optional: you can leave the jalapeno ribs in if you want it spicy.
In a pot put the cranberries, jalapenos, calamansi juice, ginger, star anise, and water to come to the level of however high the cranberries come up your pot. Cook on medium heat until cranberries pop and begin to breakdown, stirring frequently and adding water if the level gets too low. Remove ginger, star anise. Add a few grates of nutmeg, and sugar to taste, it will need a lot, probably starting with around 3/4 cup for a more tart sauce upwards of about 1 1/2 cups for a super sweet sauce, also depends on if you used sweetened calamansi (start with 1/2 cup) or fresh. Reduce on low heat until desired consistency is reached, remember that it will thicken further as it cools due to sugar content and natural pectins. When desired consistency is reached, shut off heat and zest half of a kaffir lime into the sauce. Stir and transfer to a heat proof container.