24 December 2011

Cranberry Agrodolce and Merry Christmas!

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I just finished making a batch of this absolutely delicious cranberry agrodolce for our Christmas turkey tomorrow.  It is sweet, tangy, and savory all in one.  It is so so good.  It's going to be perfect with our turkey, and it would be fantastic over a nice thick pork chop or alongside some good game meat.

This literally was a last-minute idea, and thankfully all the ingredients I needed were hanging out in the pantry.  So if you're looking for that extra-something on your table for tomorrow, this might be it!

Agrodolce, literally meaning "sour-sweet," is an Italian sauce that can be as simple as a vinegar-sugar glaze.  In my version, I balance the tart flavors of fresh cranberries and balsamic vinegar with the complex sweetness of dried berries, golden raisins, brown sugar, and red wine.  And with a savory base of sauteed onions and garlic, this agrodolce makes for a beautiful match with poultry and meats.

I'm so excited to eat it tomorrow...actually everybody in the house is, after I gave them little spoonfuls to taste-test today.  We're getting ready around here to celebrate in style, and I want to wish you all a very happy Christmas!  May you be surrounded with good company, be regaled with good food, and be filled with the even greater hope and joy that is ours this season!

Cranberry Agrodolce
Makes about 3 ½ cups

1 Tbs. olive oil
1 cup diced onion
5 cloves garlic, minced
3 cups fresh cranberries
1 cup medley of dried cranberries, cherries, blueberries, and golden raisins
6 Tbs. (packed) brown sugar
½ cup cranberry juice
½ cup red wine
¼ cup balsamic vinegar
1 tsp. salt
½ tsp. coarsely-ground black pepper
1 bay leaf

Saute onions with olive oil in a 2-quart sauce pan over medium-high heat, stirring regularly to prevent browning.  When onions are nearly done, add minced garlic and continue cooking until garlic and onions are soft and translucent.

Add remaining ingredients and bring to a boil over high heat, then reduce heat to low and simmer, stirring regularly, until cranberries have burst and sauce thickens.  Serve warm or cooled.


the Junkie book said...

merry Christmas Erica! it's still Christmas for me...i hate to let go of it!

i can see how excited you're about this agrodolce (here we would definitely call it chutney). hope you had a great time relishing your turkey with this. fantastic find and beautiful pics!

The Church Cook said...

I must say, too, your photos are fantastic, Erica, and your recipes, just so wonderful! I love that you have added garlic (oh, yes 5 cloves !) and red wine. Many blessings (새해 복 많이 받으세요), my sweet Korean food loving friend!

erica said...

Thank you, all, for your sweet comments! I must admit, I've been delighting myself in a little extra time for photography over the holidays, and I'm really happy with how the pictures are coming out. Thank you for your encouragement, Thoma and Kay, and best wishes to you and your dear ones this coming new year!

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