A Few Words on Curds
Why there is no such thing as the perfect pairing in cheese, and how to craft a grilled cheese sandwich, and why commercial cheesemaking in New Orleans is tough
Each holiday season I’m charged with making a fresh cranberry sauce to satisfy my mother’s and my sister’s love for the ruby-red condiment. Canned cranberry sauce doesn’t hold a candle to this fresh version, which I make with port wine. Since port typically pairs well with blue cheeses, I enjoy serving this version next to a Stilton-style blue cheese. It’s equally good in its traditional role with the turkey platter.
Ingredients
- 12 ounces fresh cranberries (1 bag)
- 1 cup ruby port
- Juice of ½ orange
- 1 teaspoon orange zest
- ¾ cup cane sugar
- 1 wedge blue cheese, room temperature
Instructions
Combine everything in a saucepan over medium-high heat. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes.
Serve cranberry sauce at room temperature next to blue cheese.
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