Food & Drink Métis Cranberry Sauce 12 oz cranberries (1 bag), rinsed ½ cup freshly squeezed orange juice (or pine needle tea) 5 to 6 drops bitters (if using orange juice) 2 cups date paste ½ to 1 teaspoon pumpkin spice 1 tsp vanilla extract ½ teaspoon kosher salt 2 tbsp orange zest ¼ cup toasted pecans (optional) ¼ cup raisins (optional) Orange zest (for garnish) Mix all of the ingredients in a small pot and stir to combine. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes, stirring occasionally. You will notice that the cranberries burst as they cook. Let cool completely at room temperature. Just before serving, fold in the raisins and pecans. Garnish the sauce with orange zest. CSANews | WINTER 2020 | 55
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