Snow Delay and Cranberry Raisin Sauce with Port Wine

Ah the best laid plans.  My favourite holiday, Thanksgiving, is tomorrow but Mother Nature has different plans for us.  Because we have family coming from different states we decided, to be safe, to have Thanksgiving on Friday after the storm has passed through and the roads are clear.

It’s our first proper snow storm of the season, I think the most we’ve had is a dusting, and we are looking at 8-12 inches when it’s all finished.  Problem is, despite most of us living here for years, a lot of people suddenly act like they have never seen a snow flake and don’t know how to drive in it!  So I am glad to be tucked away at home for the rest of the day.

Cranberry Raisin Sauce 7 2014

It is a very pretty storm with all the trees and shrubs outlined in snow.  Hopefully I’ll have a chance tomorrow to take some pictures.

Just because there is a snow delay doesn’t mean I don’t have a load of food prep ahead of me so I decided to make the cranberry sauce today.  I got my inspiration from Chef Mimi and her Cran-Cherry Chutsauce.  A fun name, isn’t it?  What I loved about it was that it had port wine in it.  Ooh, I thought, that’s a lovely idea.

My version is with raisins and a Late Bottled Vintage port.  This took less than 15 minutes to make and homemade is so much better than the canned sauce.

Cranberry Raisin Sauce 1 2014

In a small saucepan I added about 1 1/2 cup of whole cranberries and 1/3 of a cup of the port to start and brought that to a simmer.  Chop a quarter of a red onion.  Make sure the onion is finely chopped for this.

Cranberry Raisin Sauce 2 2014

Add 1/4 – 1/3 of a cup of seedless raisins.  I added more than that forgetting the raisins will swell up so I removed a bunch.  Then add the onion.

Cranberry Raisin Sauce 4 2014

Keep simmering until the cranberries start to burst.  You’ll hear a popping sound.  Once they have started to burst add brown sugar a tablespoon at a time.  All told I probably used 2 tablespoons added a bit at a time.

Cranberry Raisin Sauce 5 2014

If it starts to get too stiff add more port a bit at a time.  While this starts to thicken add a teaspoon of fresh thyme and stir well.  Once you get the consistency and flavour you desire remove from the heat.

Cranberry Raisin Sauce 6 2014

I love the silverware from the Victorian era.  This spoon was specifically made for jellies and cranberry sauce and has been in my family for several generations.  They certainly knew how to lay a table.

Advertisements

Roasted Duck with a Port Wine Fig Sauce

Usually when we watch cooking competitions I will either get inspiration or be really impressed with what they pulled off.  This weekend we watched an episode of Top Chef from season 10 where they had to cook an omelette as a test.  I was not impressed!  None were fluffy and light, many were browned quite a bit, and to top it off Wolfgang Puck showed them the proper technique and his came out browned and not so fluffy either.

It’s a strange feeling that if I was there, I might have passed the cooking test over the established chefs!  With that in mind I thought it would be a great way to start the day of spoiling my husband for his birthday with delicious food.

Port Fig Sauce and Roasted Duck 1 2014

I started dinner off with charcuterie and cheeses as the first course.  For the main course I wanted to use a recipe I came across on Armchair Sommelier for a Port and Fig Sauce with chicken.  I thought this would work very well with roasted duck.

Preheat the oven to 350F/175C.

In a baking dish place the duck pieces and season with salt and pepper.  I had duck legs and duck wings in the freezer to use up.

Port Fig Sauce with Roasted Duck 2 2014

Bake the duck covered for half an hour.  While this is baking chop up about a cup of dried figs.  In a saucepan bring to a boil the figs, 2/3 cups of tawny port, a cup of water, and 2 tsp of lemon zest.

Port Fig Sauce with Roasted Duck 3 2014

Once it boils lower to a simmer, uncovered.  When the duck is nearly done raise the oven to 400F/205C and uncover the duck.  Remove from the oven when the skin is crispy.

Port Fig Sauce with Roasted Duck 5 2014

Add a couple of tablespoons of duck fat to the sauce, mix well, and simmer for a few more minutes.

Port Fig Sauce with Roasted Duck 4 2014

Because I had to divide the duck with four of us I cut all the meat off of the bones that I could to share among us. Top with the sauce.  I also did roasted parsnips and pan roasted brussel sprouts.

Port Fig Sauce with Roasted Duck 6 2014

We all really enjoyed this meal but I think the next time I make this I will add something to offset the sweetness of the sauce with onions to help balance the sweet along with the richness of the duck.

After this we were too full for dessert so last night we had choux pastry with Bird’s custard, raspberries, my salted spiced rum caramel, and whipped cream.  Yum!