Wild Cranberry Sauce
I had access to wild cranberries, so I used them. But honestly, they are not very different from the kind you buy in the store. Cultivated cranberries are a little larger than wild, but they are similarly tart. You can also skip the maple syrup and use sugar, but if you do, you will need to add a full cup of water. I like the maple syrup because it is a very American sweetener. Honey is another good alternative. Once you make this recipe, it will keep in the fridge for weeks, if not months. Cranberries contain a natural preservative that helps them stay fresh for long periods in the cold. Use it for any wild game meat, or with pork, turkey or chicken.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Zest of 1 orange,
cut into large pieces and pith removed
apple pie spice,
or 1/4 teaspoon each of clove, cinnamon, nutmeg and ginger
Combine all the ingredients in a heavy pot and turn the heat to medium. Bring everything to a boil, then simmer gently until all the cranberries have burst and the liquid has reduced somewhat, about 20 minutes. Remove the orange zest and chill the sauce. It should thicken dramatically once it's cold. Serve chilled or at room temperature.