Cranberry Sauce

Recipe from the Preservation Society book. Go and buy it. It is full of pretty awesome recipes.

This is the cranberry sauce, perfect for Thanksgiving or Christmas. Only ingredients and pics here. Though I think next time I might try to run it through a food mill to remove the skins once the berries have popped.

1 kg cranberries
3.25 cup sugar
1 unit star anise
3 inch cinnamon
1 ml ground cloves
2 unit oranges (zest and juice)
90 ml port

“Snapdragon” preserve

Delicious and boozy. Notes and quantities here, recipe of at the spicetrekkers’ website here.

1 cup dark rum
1¾ cup dried apricots (370g)
2 cups dried figs (460g)
2 cups raisins (300g)
1¼ cups cane turbinado sugar
zest and juice of 1 lemon
zest and juice of 1 orange
½ cup whole almonds
5 cm cinnamon
1 vanilla bean


  • Cut apricots in half
  • get large dried figs and cut in 6ths

Duck Magret with and an orange sauce

Not quite a proper Duck à l’orange, but very good sweet and sour sauce to go with the gaminess of the duck.

Ingredients :
1/4 cup sugar
2 table spoons water
2 table spoons Sherry wine vinegar
1 1/2 cups orange juice
2 minced shallots
1 1/2 cups chicken broth
4 oranges
2 duck magrets
1/4 cup butter
zest of 1 orange


1. In a medium, thick bottom, pot combine the sugar and water. Heat on medium-low heat until it turns a deep amber.

2. Keep an eye on the sugar and brush down any crystals forming on the sides with a wet pastry brush. In the mean time, chop the shallots and measure the orange juice and vinegar.

3. You want the caramel about this color.

4. While holding the pot away from you add the vinegar. It will steam and hiss.

5. Add the orange juice and shallots. Mix well to combine. Bring to a simmer.

6. Allow to reduce until about 2/3 is gone (about 1/2 cup liquid remaining).

7. Add the chicken broth and mix well. Bring back to a simmer.

8. Reduce until about half the liquid is gone. Set aside.

9. Trim excess fat from the magrets. Score the fat in a crisscross pattern. Try not to cut the flesh.

10. Season both sides with salt and pepper. Put fat side down in a cold skillet and turn on the heat to medium. Render out the fat (draining the skillet as needed). Turn and color the flesh side, then transfer to a 350F oven (fat side down) to finish cooking.

11. Use the same skillet and the rendered fat to cook your vegetable sides.

12. Bring the sauce back to temperature. Add the orange zest.

13. using a small sharp knife peel the oranges. Cut out the segments.

14. Whisk the butter into the sauce.
The duck should be done by now. Take it out of the oven and allow it to rest for about 10 minutes.

15. Gently mix in the orange segments (discarding any excess liquid)

16. Slice the magrets, serve immediately with the sauce and orange segments.

Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper


1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.

4. Add the tomato paste then deglaze with the wine.

5. Add the stock and the orange peels. Bring back to nearly boiling.

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.

10. And bring the liquid to a boil to reduce it to your preference.

11. Them combine everything back together.

12. Serve with something to soak up the sauce (I used couscous).

Pepper jelly Marinated Pork Loin

I have several jars of pepper jelly left from the last holiday season, when I had made several for my mother. This is, so far, my favorite way of getting through it.

2 pork tenderloins
1/2 cup pepper jelly
1/2 cup red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper
olive oil



1. Combine the jelly, wine, orange juice and zest, red wine vinegar, rosemary and red pepper flakes.

2. Pour into a freezer bag along with the pork tenderloins. Stick in the fridge over night, turning over one or twice.

3. Heat the oven to 425.
Pour some oil and pan. Take the meat out of the marinade and add a good pinch of salt and pepper on both sides. Sear the meat on all sides. The sugar from the jelly will make it smoke a lot as it caramelizes. Once seared on all sides, put in the oven for 30 minutes.

4. Pour the marinade in a pot and bring to a boil. Reduce the heat and allow to reduce while the meat cooks.

5. Take the meat out of the oven. The internal temp should be around 160F. Brush with the reduced marinade and allow to rest for 5-10 minutes.

6. Slice the tenderloins.

7. Assemble your plate and enjoy!

Fish Soup

A delicious and light soup. Any firm white fish would work, just make sure that you get something that stays firm as  it cooks..

Ingredients :
1 cup orange juice
2 cups fish stock
1-2 cloves of garlic
1 onion
1/2 fennel bulb
1/2 yellow pepper
1/2 red pepper
1 thaï chili
3-4 tomatoes
1 lb of monk fish
Zest of 1/2 orange
2 pinches of saffron
salt and pepper
olive oil


1. First peel the tomatoes. Cut an “x” shape cut at the bottom of each tomato.

2. Drop the cut tomato in boiling water for 30-40 seconds.

3. Transfer the tomato into cold water. The peel should be tearing away from the flesh on it’s own.

4. Remove the skin. Repeat for all tomatoes and set aside.

5. Drop the fish stock in a pot and bring to a simmer then set aside.

6. Deal with the fennel. Rinse any dirt from the outside.

7. Cut those antenna like growth. The fluffy green things are edible if you want to keep them.

8. Cut the bulb in half. Remove the outside leaves and the bitter core.

9. In a large soup pot, warm about 1 tablespoon of olive oil. Add the onion, finely diced and sweat for a few minutes.

10. Finely dice the fennel.

11. Add the fennel to the onions and sweat for a few minutes.

12. Add the diced bell peppers to the onions and fennel and allow to cook down for about 2 minutes.

13. Peel and dice the potato. Skin and mince the garlic. Add to the pot.
Allow the potatoes to warm up with the other vegetables for a few minutes then deglaze with the orange juice. Allow the juice to reduce by 1/3.

14. During that time, dice the tomatoes (they should have cooled down enough to handle)

15. Add the tomatoes to the pot and stir them in,

16. Add the orange zest and saffron. Cut the chili pepper open and drop that in as well.

17.  Add the fish stock. Bring to a simmer,

18.  Cover and cook until the potatoes are done (about 15-20 minutes). Fish out the bird’s eye chili. You can use the base as is or blend it down. I wanted something smooth so I blended it down.

19 .Retrieve the fish from the fridge. Remove any and all bones.

20. Cut the fish into bite sized cubes.

21. Gently drop into the simmering soup. Poach the fish in the soup for about 10 minutes. When the fish is ready it will firm up. Serve warm. Eat with some crusty bread.

Raspberry and Maple Lemonade

It snowed again and I am sick of winter. I’ve also been craving lemonade for a few days. This was the result. Bright, vibrant, just sour enough.

5 lemons
1 orange
2 packs of raspberries
2 1/2 table spoons maple syrup
6 cups water


1. Juice the lemons. I pour the juice through a sieve to remove the pulp and any missed seeds. If you like the pulp, just make sure to catch the seeds.

2. Rinse the raspberries.

3. Blend the raspberries down. I used an immersion blender, but a regular blender would work just as well.

4. Dilute half of the raspberries purée with 2 cups of water.

5. Pour the diluted raspberries through a sieve, into the pitcher with the lemon juice.

6. Work in batches and discard the seeds. Repeat steps 4-6 with the last of the purée.

7. Add the remaining 2 cups of water to the pitcher once all the raspberries are in.

8. Add the maple syrup and mix well to dilute completely. Thinly slice the orange and add to the pitcher. Give it a taste at this point. You might want to add some maple syrup,.

9. Serve cold (over ice) or cut with liquid of choice (tonic, sparkling water, 7up, sparkling wine, white wine, etc)