Cranberry sauce is truly an American classic. It happens to be my husband's most favorite and it is all his! But, even he forgets there is some leftover. Instead, Ill take some of that jiggly-jelled wiggly-wobbly condiment and make an incredible condiment out of it! Here is what this recipe can do for you!
Dumpling dipping sauce Salad dressing Finishing sauce for soups, stir-fry, grilled meats and vegetables
For this recipe, you will need a scale. This recipe is not for the chunky version of cranberry sauce. You will want to get the jelled version. I found it easier to use a 1.5oz jigger to measure the fluids.
INGREDIENTS:
6oz Cranberry sauce 3oz Rice Vinegar 3oz Tamari 1oz Ginger, fresh 2 Limes, zest and juice 2-3 TB Water, optional
1.) Open the can of cranberry sauce and let it free.
2.) Into a high-powered blender, you will add your cranberry sauce, rice vinegar, tamari, and ginger. Blitz until completely liquid.
3.) Pour liquified sauce into your mixing bowl
4.) Zest and squeeze your limes into the mixing bowl
5.) Whisk until thoroughly blended. Test viscosity with a spoon.
6.) If you want a thinner dressing, add water and mix again
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