Posted By Kimberly Turner on Oct 4, 2014 in Berries, Canadian Food Recipes, Christmas, Condiments, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Cranberries, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Nova Scotia, Ontario, Sauces, Side Dishes, Sweets, Thanksgiving, Vegan, Vegetarian | 0 comments

There is only one sauce better than cranberry sauce to accompany your Holiday feast, and that is this recipe for How to Cook Haskapa Cranberry Sauce.

Tangy, sweet and saucy with whole cranberries combined with the juice of the haskap berry.

This is the perfect Holiday match for turkey, duck, pheasant, game or pork.

In fact, this sauce is so outstanding that you could go one step further and use it with dessert, like alongside a creamy cheesecake, topping ice cream or mixed into a jellied salad.

Haskapa Cranberry Sauce:

To make this the awesome cranberry sauce, I am using Muskoka-grown, Ontario Cranberries from my local Harvest Barn Country Market in Niagara-on-the-Lake. They have another location in St. Catharines, Ontario and you can find them online at:

HarvestBarn.ca

These plump, juicy cranberries are available fresh or frozen at Harvest Barn.

In addition to cranberries, I am using haskap berry juice from Haskapa, out of Nova Scotia. Haskapa Juice is sweet, tangy & truly a delicious juice in its own right. You can find information on the wide variety of Haskapa products online at:

Haskapa.com

The haskap plant originated in Russia and now can be grown across most of the Canadian provinces. The haskap berry is a super fruit, dark purplish color, with deep crimson flesh; it is oval in shape and about an inch long. The haskap berry has a delicious flavor, akin to a combination of cranberries, blueberries, raspberries & elderberries, and it is extremely versatile in its uses.

Both the Ontario cranberries and Haskapa Juice are available here locally, in southern Ontario, at either of the two Harvest Barn Country Markets.

Type: Sauce Recipe

Prep Time: 5 min
Cook Time: 15 – 18 min
Yield: 5 – 6 cups of sauce

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 pkg (3 – 4 cups) cranberries – fresh or frozen
haskap juice – If using 3 cups cranberries, use 1 cup juice; if using 4 cups cranberries, use 1 1/4 cups juice; I used Haskapa Juice.
sugar – If using 3 cups cranberries, use 3/4 cup sugar; if using 4 cups cranberries, use 1 cup + 2 tbsp sugar.
1 tsp lemon zest

Instructions:

Rinse under cold water and drain cranberries. Quickly sort through cranberries removing any stems or blemished berries.
In a medium-sized sauce pan, combine juice and sugar and stir through well.
On medium-high heat, bring sugar & juice mixture up to a boil, reduce heat to simmer for 5 min to dissolve the sugar completely.
Add cranberries to sugar mixture and stir through. Cover with a lid and bring back up to a boil. Then, reduce heat to a simmer and continue to cook until the berries start to pop their skins – about 5 – 7 min.
- Note: If you like some whole berries in your sauce, the sauce is now ready. If you like your sauce smoother, you can use your masher to break down more of the berries, to your taste.
Stir in lemon zest.
Taste test for sweetness and if more sugar is desired, add it in now and stir it through until it dissolves completely.

Serve alongside any poultry as an accompaniment, or red meats, if you so desire. We like cranberry sauce with sandwiches and even snacks.

Do try this recipe for a bright and delicious cranberry sauce, using this recipe for How to Make Haskapa Cranberry Sauce and enjoy this combination of haskap berries & Ontario cranberries.