Chef Keith Luce Shares A Thanksgiving Recipe for Cranberry Sauce
Enjoy the renowned chef's Thanksgiving recipe.
A renowned chef who's lent his talents to the White House has shared a Thanksgiving recipe with Patch readers.
Chef Keith Luce, whose whose MAIN project at Greenport's Stirling Square includes the MAIN restaurant, Nosh, Prep, has shared his recipe for cranberry sauce. Enjoy.
Cranberry sauce
Ingredients
1 cup water
1 1/2 cup sugar
1 bag cranberries
1 cup orange juice
Pinch of salt
1 cinnamon stick
1/8 teaspoon ground clove
1 cup dry cranberries
2 tsp lemon juice
Zest from 1 orange
Method
1. Rinse fresh cranberries and place in a non reactive pot. Add all other ingredients except the dried cranberries, orange zest and lemon juice.
2. Bring mixture to a boil, lower flame and simmer for about 15 minutes (until cranberries are tender).
3. Add remaining three ingredients, mix well and allow to cool at room temperature for at least one hour. Serve warm or cover and refrigerate until service.
Chef Keith Luce, whose whose MAIN project at Greenport's Stirling Square includes the MAIN restaurant, Nosh, Prep, has shared his recipe for cranberry sauce. Enjoy.
Cranberry sauce
Ingredients
1 cup water
1 1/2 cup sugar
1 bag cranberries
1 cup orange juice
Pinch of salt
1 cinnamon stick
1/8 teaspoon ground clove
1 cup dry cranberries
2 tsp lemon juice
Zest from 1 orange
Method
1. Rinse fresh cranberries and place in a non reactive pot. Add all other ingredients except the dried cranberries, orange zest and lemon juice.
2. Bring mixture to a boil, lower flame and simmer for about 15 minutes (until cranberries are tender).
3. Add remaining three ingredients, mix well and allow to cool at room temperature for at least one hour. Serve warm or cover and refrigerate until service.
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