no cranberries!
so. can´t find cranberries in ecuador. made a different sauce. thoughts?
mango citrus sauce
6 tiny limes (look like key limes but ... aren´t)
3 sour oranges (to the latins in the room, naranja agria. you know, what you use to roast pork if you´re cuban but not born in havana)
3 navel oranges
6 clementines or other sweetish tiny mandarin
half cup of sugar (raw pref.)
1 tsp of salt
half cup of water
4 tsp of ground black pepper (to cut rind bitterness)
half tsp of mild curry powder
dash of both ground allspice and ground ginger
chop fruits up after washing. remove seeds and other ooky stuff. throw them into a pot with remaining ingredients. put pot at high temp on the stove until at a boil, then lower to a simmer until thickest rinds are of tolerable texture. if the mixture is too bitter, still, add a pinch of black pepper. if the mixture is too sweet, go back to the market and grab a grapefruit to add.
mango citrus sauce
6 tiny limes (look like key limes but ... aren´t)
3 sour oranges (to the latins in the room, naranja agria. you know, what you use to roast pork if you´re cuban but not born in havana)
3 navel oranges
6 clementines or other sweetish tiny mandarin
half cup of sugar (raw pref.)
1 tsp of salt
half cup of water
4 tsp of ground black pepper (to cut rind bitterness)
half tsp of mild curry powder
dash of both ground allspice and ground ginger
chop fruits up after washing. remove seeds and other ooky stuff. throw them into a pot with remaining ingredients. put pot at high temp on the stove until at a boil, then lower to a simmer until thickest rinds are of tolerable texture. if the mixture is too bitter, still, add a pinch of black pepper. if the mixture is too sweet, go back to the market and grab a grapefruit to add.
Comments
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wow! what an adventure!
personally, i'm not a fan of curry powder. otherwise, sounds tasty.
if you miss the crunchiness of cranberries, maybe you could throw in some raw Uvilla (i looked up Ecuadoran fruits) into it. doesn't sound like the taste would compete:
"Uvilla (Ground Cherry, Gooseberry, Husk Tomato): These small yellow fruits are called ground cherries because they grow close to the ground are roughly cherry-like in size and shape. They have nothing else in common with cherries, including taste and the fact that there is no stone. They are bright yellow and grow inside a husk that looks a little like a tiny paper lantern. The flavor is a little like pineapple and they are eaten raw and fresh, one after another, like popcorn."
good luck!
PS: just curious, you called it mango citrus sauce, but there are no mangoes in the recipe? -
whoops, I´m an idiot. part of the sugar sweetness comes from mango. I put in a mango, chopped. also, citrus helps the mango stay ... mangoey.
the curry plays a similar role to the black pepper .. it cuts bitterness and heightens the flavors of the fruits. I can´t taste or smell it, though I could when I was initially cooking it.
I was in the market earlier today and did not see those berries. so I´ve pretty much resigned myself, and the 20 native ecuadorans showing up on sunday´s early t´giving meal, to a not cranberry chunky sauce. my mom´s cranberry sauce always had kumquats in it so I´m ok with this.
will keep everyone posted. -
I just found this recipe--it sounds delicious. Very chutney-like.
And kumquats: what do you do with them? Eat them whole? Peel them? Use only for cooking? -
kumquats I´ve only ever had either thinly sliced as a cocktail garnish, a flavored vodka type preparation or in cranberry sauce. the peel is edible but for such tiny fruits they are shockingly gigantic. they bring a tinge of anise flavor along with the citrus so they´re pretty interesting. and I like leaving peel on b/c of bitterness -- takes away from the sweetness in a lot of preparations. I´d love to make a kumquat rhubarb chutney. or vodka.
I have too much non-internet time on my hands. -
alafairnadia wrote: kumquats I´ve only ever had either thinly sliced as a cocktail garnish, a flavored vodka type preparation or in cranberry sauce. the peel is edible but for such tiny fruits they are shockingly gigantic. they bring a tinge of anise flavor along with the citrus so they´re pretty interesting. and I like leaving peel on b/c of bitterness -- takes away from the sweetness in a lot of preparations. I´d love to make a kumquat rhubarb chutney. or vodka.
Hmm, I'm getting inspired for a kumquat-infused G&T.
I have too much non-internet time on my hands. -
alafairnadia wrote: kumquats I´ve only ever had either thinly sliced as a cocktail garnish, a flavored vodka type preparation or in cranberry sauce. the peel is edible but for such tiny fruits they are shockingly gigantic. they bring a tinge of anise flavor along with the citrus so they´re pretty interesting. and I like leaving peel on b/c of bitterness -- takes away from the sweetness in a lot of preparations. I´d love to make a kumquat rhubarb chutney. or vodka.
Hmm, I'm getting inspired for a kumquat-infused G&T.
I have too much non-internet time on my hands.
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