Friday, October 13, 2017

Spiced Hibiscus Infused Tequila Cranberry Sauce

Spiced Hibiscus Infused Tequila Cranberry Sauce

Yes, this is completely mine. Yo solito as my muy mexicano friends would say. This recipe I made 3 years ago and I have been doing it since. It comes to shine in Thanksgiving and in Christmas. It is a favorite of the one who looks like an alien, smells like an alien but claims not to be an alien (who by the way lives with the one who claims to be my son).

The "not an alien" just eats it like crazy. She even hides some in her pockets -I have seen it!- but I just don't say anything because I am so prudent. 

The recipe is honestly quite easy to prepare. The story behind the recipe is that 3 years ago I bought a bottle of this Rosangel Tequila in Mexico as I though it would be just incredible. Well..far from that. The tequila honestly is horrible but i can just throw things away so I decided to cook with it and use the tequila flavor that I like so much. The result was fantastic and the cranberry sauce is just something else. The distinctive tequila flavor is there, no doubt and the mix with cranberries and orange just did it.

When I mentioned that you can make your own is true though..I have done it before with Quince and with Chestnuts...is easy but require LOTS of patience. You choose...

Spiced Hibiscus Infused Tequila Cranberry Sauce

Cooking Time: 30 Minutes   Makes 12 servings

Ingredients
12 oz Bag of fresh Cranberries
1 Cup of Sugar

1 Cup of Tequila Reposado already infused with tequila (*) OR 1 Cup of Centenario Rosangel Tequila.

1/2 Cup of Water

1 Tsp Tajin Chile Mix

- Grated zest from an Orange

Cooking Instructions
1. (*) O.K. the “infused tequila” thing. It is not that hard but requires at least 1 year patience. If you know the Hibiscus plant (Flor de Jamaica) you know that people drink it as a tea or as a cold tea (agua de jamaica). To infuse the tequila all you need is one bottle of reposado tequila, a cup of caster sugar and a cup of dried hibiscus flower. Mix the sugar with the tequila until blended and then add the hibiscus flower. Put it back in its bottle and place it in a dark place…for a year or so. every mont you turn the bottle upsidedown to mix and put it back. At the end of the year you remove the flowers and you have an infused tequila.. OR  buy a bottle of Hibiscus Tequla from Centenario (called Rosangel) which is not a good tequila watsoever but is great for the recipe. Your choice.
2. I did the later so I used the Centenario Rosangel Tequila. 

3. Combine the cranberries with 1/2 Cup of tequila, the water and the Tajin mix (you can buy it at any Mexican grocery store) in a saucepan over medium heat. Bring it to a boil, then reduce the heat and simmer until the berries pop, the add the other 1/2 Cup of tequila, stirring occasionally for about 20 minutes.

4. Turn off the heat and stir the orange zest. Transfer to a bowl, cover and refrigerate. Can be made several days ahead.


5. Enjoy !