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alex stratta's tips | fois gras stuffing

Alex Stratta
Executive Chef, Renoir

Cranberry and Ginger Sauce
Adapted from Alex Stratta

Yield: 8 servings

4 cups fresh cranberries
3/4 cups brown sugar
4 cups fresh orange juice
1/2 cup orange zest, blanched three times, then julienned
1/2 cup fresh gingerroot, peeled and julienned
1 Tablespoon sherry vinegar
Salt and freshly ground black pepper to taste

Dilute the sugar in the orange juice and place over medium heat in a heavy saucepot. Bring to a
simmer and add the orange zest, ginger and 3 cups of the cranberries. Simmer, uncovered for 1
hour, or until the mixture becomes thick and syrup-like. Add the remaining cup of cranberries and
continue cooking for 20 minutes, finish with salt and pepper and a splash of vinegar. If the mixture
is too tart, simply dilute more sugar in orange juice and add to the mix, simmer and serve. This sauce
is better served cold.

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