Gordon Ramsay Cranberry Sauce-Shortcut Recipe
A shortcut version of the deliciously spiced and caramelized cranberry sauce recipe by Gordon Ramsay.
In the original recipe, Chef Ramsay caramelizes granulated sugar and infuses it with star anise and cardamom. Simply gorgeous.
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I set out to make a version that was quicker, foolproof, and also celebrated the bounty of a Maine fall harvest.
Using pure maple syrup, I was able to cut out the work (and burning risk) of caramelizing sugar, while still maintaining the warmth and smokiness of the original recipe.
I also swapped out the Port wine in the original recipe for sweet apple cider, making the sauce even sweeter and more delicate. The combination is balanced and quite lovely. Perfect for serving at Thanksgiving or your Christmas dinner.
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Adapted from Gordon Ramsay’s Caramelised Cranberry Sauce Recipe
Prep the cranberries by washing them and picking out any stems or mushy berries. Set aside.
In a 2 quart saucepot, add ½ cup of the maple syrup along with the star anise and the cardamom pods.
Over medium heat, bring to a simmer. Once simmering, add the cranberries and toss until coated in syrup. Turn the heat down to medium low and cook for 3-4 minutes until the berries begin to soften and pop.
Add the chopped apples and give a good stir to coat everything in the syrup. Cook for an additional 3-4 minutes.
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Next add in the apple cider, orange juice, orange zest, and a dash of salt. Turn the heat up to medium and bring the mixture to a simmer. Continue simmering for 10 minutes, uncovered. Turn the heat down to medium low if the mixture is bubbling too furiously.
Stir gently every few minutes to prevent burning. The berries and the apples will begin to break down and start to thicken the sauce.
Once thickened, remove from the heat and stir in the last tablespoon of maple syrup.
Give the mixture a taste and add more salt or syrup if desired. You can now remove the anise and cardamom pods.
If the mixture feels too thick, add more apple cider a tablespoon at a time until the desired consistency is reached. Keep in mind the sauce will thicken more as it cools.
Serve immediately or store in the fridge for later use.
When using fresh cranberries, make sure to wash and pick out any stems or mushy berries prior to making the cranberry sauce or freezing.
If you plan on freezing the berries, pat them dry after rinsing and place them on a sheet pan in the freezer. Once the berries are completely frozen, transfer them to a freezer-safe bag for long-term storage.
When you’re ready to make the cranberry sauce, just add them to the pot straight from the freezer, no thawing required!
Gordon Ramsay’s original cranberry sauce recipe called for caramelized sugar and deglazing with Port.
Caramelizing sugar can get tricky since it can be hard to tell when it’s done. And worse, if you cook it a second too long, it burns.
To take out any of the guesswork, we swapped out the sugar for maple syrup. Maple syrup is basically natural caramelized sugar so you’re still getting those warm caramelized undertones. As a bonus, maple syrup is not a refined sugar so it’s a little more nutritious than white sugar.
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The only other portion of the recipe that was changed was swapping out the Port for apple cider. I’m not a huge fan of Port personally and I wanted something a little more delicate for this sauce. Apple cider is a really nice and flavorful way to introduce liquid to the sauce and it compliments the apples, cranberries, and maple beautifully.
This sauce can be made 3-4 days ahead and kept in the fridge. Per the original Gordon Ramsay recipe, he recommends warming the cranberry sauce before serving.
Yes! If you want to freeze your cranberry sauce, just prepare the recipe as stated and let it to cool completely. Once cooled, move the cranberry sauce to a freezer-safe container or bag and pop it in the freezer. It’ll be good for months-as long as the container is airtight!
When you’re ready to serve, remove your cranberry sauce from the freezer and pop it in the fridge overnight to thaw. Gently heat and serve when you need it.
In the Gordon Ramsay version of this recipe, the cranberry sauce is very chunky. The apples and the cranberries do break down some during the cooking process but are otherwise left whole. If you prefer a smoother cranberry sauce, you can use an immersion blender or food processor to smooth out the mixture. I also love using a food mill for a more textured, but not chunky sauce.
Gordon Ramsay elevates an ordinary cranberry sauce with the use of floral and aromatic spices like star anise and cardamom. This combo screams holidays…and makes your kitchen smell AMAZING.
Star anise and cardamom are not everyday ingredients but are still pretty easy to find. I got mine at my local grocery store, but they can also be found online or at Whole Foods. Make sure to get whole star anise-not any extracts. As for the cardamom, you want the pods, not just the seeds.
If you can’t find these items, no worries! Sub in a couple of whole cloves for the anise and add a cinnamon stick or two.
Ground cardamom would be acceptable but add very cautiously. I’m talking like the tiniest pinch. That stuff is strong and will overpower the dish in no time.
But if you’re just not a fan of either spice or can’t find any on the shelves, just omit!
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Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 12/10/2023 17:46
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