Mom’s Recipe Box: Nathan’s Cranberry Bacon Reduction; Plus, “Great for a New Year’s Eve Gathering” Sweet & Sour Meatballs from Wayne
Posted on December 26, 2014
Nathan’s Cranberry Bacon Reduction
My fond memories of visiting my Nana and family in New England were usually around the holidays. Here is a simple recipe for my favorite cranberry sauce that teleports me to that time and place with a tasty twist.
This recipe always goes over well. It tastes sweet, bitter, sour, salty, and savory. Serve it warm or cool. My favorite application is for the day after a great holiday meal. I slather the cool cranberry reduction on either a ciabatta or a telera roll along with cream cheese, turkey, stuffing, green leaf lettuce, and more crispy bacon (see picture). It will be one of the best lunches you’ve ever had.
This one is for you Nana, I love you! – Nathan Landeck
1 pkg, 12 oz. Fresh cranberries; 2 Oranges, (zest and juice); 1 cup Sugar; 1 tsp. Fresh rosemary, (finely chopped); 1 cup Red wine, (Pinot Noir or Cabernet Sauvignon); 8 oz. Bacon (cooked crispy and crumbled); black pepper to taste.
Combine cranberries, orange juice and zest, sugar, rosemary, and red wine in a medium sauce pan. Bring to a boil. Quickly reduce heat to a simmer – (Note:Fresh cranberries pop when cooking so exercise caution, or you may “shoot your eye out”). Simmer the sauce until it reduces to the desired consistency and you lose the alcohol taste from the wine. Just before pulling off the heat, add the bacon crumbles and stir to incorporate. Also add toasted chopped walnuts or pecans to the recipe when you stir bacon for added flavor and texture. Black pepper to taste.
Plus, “Great for a New Year’s Eve Gathering” Sweet & Sour Meatballs from Wayne
I remember, many a family gathering, where we would serve these sweet & sour meatballs and I was asked to take on the task. They are always a big hit and oh so easy. You can choose to make a homemade meatball as we used to, or the quick and easy version with your favorite frozen meatball.
This recipe was given to Debbie by her friend Dody’s mother, Pat. We’re happy to share. – Wayne Landeck
Sweet & Sour Meatballs
INGREDIENTS & PREPARATION
1-jar Heinz Chili Sauce; 1-jar currant jelly ( any other flavor substitution gives a totally different flavor) ; 1 and a half lbs of frozen meatballs.
Melt the currant jelly and chili sauce in a saucepan over medium heat. Once melted, put in a crockpot on low. Add frozen meatballs. Continue to cook on low for 3 hours.
Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB