The Sauced Chef

Sauce Lab #6: Meatless Mincemeat Sauce

 large pot or kettle

masher

4 cups brown sugar

3 lbs raisins

1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out)

1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out)

2 (16 oz.) cans jellied cranberry sauce

8 lbs. tart apples, peeled and cored

2 lbs. currants

1/2 citron (cut fine)

1-2 pints hard cider (I prefer Strongbow)

1 cup chicken stock

1 tsp mace 

1 tsp allspice

S/P TT

1. Combine all ingredients in large kettle, bringing to boil.  (Add only 1 pint of cider in beginning)
2. Mash liberally, until items had roughly the same consistency.  Add remaining pint of cider and bring to boil again
3. Mash, mash and mash some more until you are satisfied with the texture. 
4. Taste and finish with salt and pepper.  You may want to add more mace and allspice if necessary.
5. Jar and store

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Sauce Lab #5: Lemon-Thyme-Beet Vinaigrette

food processor

1/2 cup beet juice (or you can puree 1/4 of a roasted beet)

3 tbsp lemon zest

3 tbsp FRESH thyme

1 cup red wine vinegar

2 tbsp vanilla balsamic (or regular balsamic w/ vanilla extract added)

1 tbsp lemon juice

1 tsp honey

3/4 cup salad oil

 S/P TT

1. Add everything but the oil and S/P to the food processor and blend
2. While the food processor is blending slowly pour in the oil (depending on your oilyness preference, you may want to add more oil)
3. Season with S/P till it reaches that tasty pinnacle of zest

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