Cranberries can usually be found during fall and winter. Get them when they are available, and freeze a bag for the summer months. Cranberry-Ginger Sauce is good all year long. Ginger adds a spicy touch to the fruit glaze. New potatoes or a potato-parsnip puree and steamed snow peas go well with this dish.
SERVES: 6
INGREDIENTS:
CRANBERRY-GINGER SAUCE
- 1 cup cleaned, whole cranberries
- 1 1/3 cups black cherry or other fruit juice
- 1 tablespoon orange rind
- 3 tablespoons mirin or sake sweetened with 2 to 3 teaspoons of honey
- 1 tablespoon ginger juice
SNAPPER FILLETS
- 2 to 2 1/2 pounds snapper fillets
- flour for dredging fillets
- 2 tablespoons vegetable oil or clarified butter
INSTRUCTIONS:
CRANBERRY-GINGER SAUCE
- Combine cranberries, fruit juice, orange rind, and mirin or sake in a saucepan. Bring to a hard boil for 5 minutes to reduce the liquid.
- Remove from the heat and add ginger juice. Cool slightly, and puree in blender until very smooth. Set aside, keeping the sauce warm.
SNAPPER FILLETS
- Cut snapper fillets into six 5- to 7-ounce portions.
- Dredge the fillets in flour, and saute in a skillet with 2 tablespoons of hot vegetable oil or clarified butter.
- Serve with warm Cranberry-Ginger Sauce.
