‘Tis the Season to See Red!  And Green!

While we have gone through most of the Thanksgiving leftovers, there was a goodly amount of Cranberry Blackberry Sauce that was just asking to be reworked into another meal.  I answered the plea tonight!

The original sauce was actually pretty basic:

Cranberry Blackberry Sauce

  • 1 bag cranberries
  • 1 cup blackberries
  • 1 cup sugar
  • 3/4 cup water
  • 1/4 cup sherry

In a heavy saucepan combine the cranberries, blackberries, sugar,water, and the sherry. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

As I said, pretty basic.

Tonight, I heated about a cup of the sauce, added a heaping tablespoon of grainy Dijon mustard, and used it as a sauce over pork chops!

The pork chops were thick-cut, browned in a  skillet and then finished in a hot oven.  I added salt and pepper.  That was it.

The simple pork chops went perfectly with the sweet and tangy sauce.

Buttered asparagus and a wild rice and brown rice mixture finished off the plate.  For the rice, I sauteed a shallot, added a half-cup of wild rice and a half-cup of whole grain brown rice along with 2 cups of chicken broth.  Simmered for 45 minutes.

Victor made a rustic pear tart that we all ate before I could get a picture.

Suffice to say, it was really good!