Since I was making Peking Duck-Style Roast Turkey with Flour Wrappers, Scallions, and Cucumbers, it seemed only natural to add cranberry sauce to the usual hoisin sauce that's drizzled on top.
For about one bowl of sauce, you'll need:
1 lb fresh cranberries
2 cups apple, orange, or pineapple juice
2 to 4 tblsp sugar
About 2 tblsp Chinese plum sauce
About 2 tblsp Chinese hoisin sauce
Wash and rinse cranberries. I like to use my enameled cast iron pot for this to retain heat and speed up cooking time. Add cranberries to the pot and 2 cups of whichever juice you prefer. When the mixture boils, turn the heat down to medium-low and let it simmer until the cranberries all pop and thicken into a sauce. This takes about half an hour, or longer depending on stove and cooking times.
If the mixture is too thick and the cranberries haven't popped yet, add more juice or water. When the sauce is almost done, taste and add sugar until it's to your liking.
Plum sauce is also called duck sauce since it's served with roast duck. Hoisin sauce is the typical sauce for Peking duck, however. I like Koon Chun brand plum sauce.
Add about 2 tblsp each of plum and hoisin sauce to the cranberry sauce. Taste and adjust if necessary.
Serve with Peking duck or roast turkey.
My "Traditional Thanksgiving Dinner with an Asian Fusion Twist" recipes:
Apple Crumble Pie
Ca Ri Ga (Vietnamese Curry Chicken) Pot Pie
Chai Black Tea
Mashed Okinawan Purple Sweet Potatoes
Peking Duck-Style Roast Turkey with Flour Wrappers, Scallions, Cucumbers and Cranberry/Plum/Hoisin Sauce
Pumpkin Pie with Chai Spices
Sichuan Green Beans
Taro Dinner Rolls
And the leftover turkey recipes:
Shichimenchou (Japanese Turkey Bone) Ramen
Turkey and Cranberry Grilled Cheese Sandwich
Turkey Vegetable Soup
1 year ago today, Gaennip Kimchee (Korean Pickled Perilla Leaves).
2 years ago today, Muop Tom Xao (Vietnamese Loofah and Shrimp Stir-Fry.