This Double Cranberry Sauce was originally intended as a steak sauce but it also goes really well with other meat dishes. I have served it with duck breast and steak but you could serve it with other poultry, pork or even lamb.
This sauce is more savory than the traditional cranberry sauce served with the holiday turkey. That one definitely has its place (especially here in this leftover turkey sandwich on Walnut Cranberry bread!).
I used to search out homemade cranberry sauce recipes and they were always a bust…. because I could not bring myself to put the amount of sugar that the recipe called for.
Even with orange juice or other sweeteners it ended up tart. So I gave in and I used the commercial canned, jellied, whole berry one. There you go… confessions of a foodie (would you have guessed my dark little secret? LOL!)
That said – this savory sauce only uses 2 Tbsps of maple syrup and 3 Tbsps of dried cranberries. It is not overtly sweet and it is not tart either. This may become my go -to cranberry sauce in future!
I was serving roasted duck and a strip loin steak for Christmas dinner. So I made the sauce as it appeared in the Food & Drink Holiday 2000 edition. That called for the addition of the jus from the roast which amps up the flavour. The other flavours are significant enough that the beef jus did not overwhelm the sauce when it went with the duck breast as well.
I have not made it with jus from roasted poultry. I think you have to be careful to separate the duck fat from the other roast juices before adding duck jus to the sauce. Same with other poultry jus but you can use a gravy separator to separate the fat from the other juices. Or – if you have the time, chill the pan juices and skim off the fat once it has hardened, leaving the just the pan juices sans gras!
I added a pinch of cinnamon as an optional ingredient because it would complement poultry dishes like duck or cornish hen.