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Posts Tagged ‘spirited’

A year and a half ago I was browsing through my mother’s books in her living room and I came to “The Boreal Gourmet – adventures in northern cooking”. It caught my eye, and I was soon going through it, savouring the stories and their accompanying recipes. The book is written by a woman who grew up in Toronto, was deeply influenced by her mother’s delicious cooking, spent time in Greece learning to cook traditional Greek food, and who finally ended up in the Yukon Territories cooking up a storm.

When my mother came in and found me reading the book she was very disappointed – somehow I’d managed to pick through her entire book collection to land on the ONE book I was not supposed to see – it was intended as a birthday present later that year for me. I quickly put it away and basically forgot its existence until my birthday a few months later.

Alexandra Falls gorge covered in 1.25m of snow!

Soon after I was given the book, though, I stepped into an adventure taking me to Gambia, and my exploration of the recipes in the book was postponed until this year when I have somehow managed to walk myself right into the Northern refrigerator. There is over a meter snow on the ground, the boreal forest is scraggly at best, and I live on the very Northern end of the Canadian Railway in the Northwest Territories. G. and I brought one cookbook with us: “The Boreal Gourmet”, and we’ve had a great time taking a crack at many recipes already.

Spirited cranberry sauce is great with everything from cheesecake to pancakes to meats… and probably many other things I have yet to try!

We’ve got a large mound of buffalo in the freezer, along with several whitefish fillets, and 10 cups of rosehips we’ve planned to transform into preserves. What fun! All these ingredients come from the land around us. I was hoping to harvest cranberries to make this sauce but the snow came unexpectedly fast, and so I was forced to buy a bag of fresh ones at the store (I was lucky enough to find some!).

Ingredients

2 cups fresh or frozen cranberries

3 Tbsp sugar

2 tsp raw honey (I used wild honey from Gambia with a smoky flavour since that’s how they collect it by smoking the bees out!)

Juice and rind of two oranges

2 Tbsp rum

Directions

Put all ingredients into a pot, and add a Tbsp of water if the liquids are too low to get a simmer going. Simmer covered for 20 minutes, until thick. Use a fork to mix it up and puree the cranberries a bit.

Serve with roast meat or turkey, or with cheesecake (as I will post soon!)

-Sitelle

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