This recipe is a beautiful, ruby-colored accompaniment to your holiday turkey we call Chef Ivan Flower’s Cranberry Sauce.
By Michelle M. Winner
In San Diego we found two of the best restaurants around tucked into the same waterfront building with expansive views of the bay. The Fish Market and Top of The Market . The Fish Market is a bustling place to bring the kids or a group of friends. Everything is fresh, cooked to order and the views are fantastic. Oyster lovers be advised- this is heaven for the fresh plump and juicy ones from the Pacific Northwest.
The next night we were back again; this time to the restaurant upstairs at Top of The Market. Along with a sip of champagne, we had the pleasure of meeting Chef Ivan Flower’s as he thoughtfully hand-delivered the most beautiful first course consisting of a huge B.C. oyster topped with truffle oil pearls balancing on a shot glass of warmed “Lobster Espresso” (bisque) to our table. Our fabulous prelude to a most remarkable meal. Chef Flowers is a food artist who works from the flavor, texture and umami of his ingredients outward and finally to the appearance on the plate. Not the other way around. Whatever is best that day off the boat or in the field comes to Chef Ivan’s kitchen and becomes an experience on your plate at Top of The Market, known for its seafood, service, sunsets and exceptional wine list. You really must visit sometime, reservations recommended.
We asked Chef Ivan Flowers to share a suitable and easy recipe for your holiday table. Please enjoy his delicious Gourmet Cranberry Sauce.
- 2 Lbs. Whole Fresh Cranberries
- 1 Quart Freshly Squeezed Orange Juice
- Juice of 4 Lemons
- 1 Cup Chambord Liqueur
- 1 ½ Cups Sugar
- 2 Tbsp. Red Wine Vinegar
- Pinch of Salt
- 1 Cinnamon Stick
- Zest of 1 Orange
- In a large sauce pan combine all the ingredients except for the orange zest.
- Cook over low heat until the cranberries break down and it becomes syrupy, stirring every couple of minutes.
- Note, if you want more whole cranberries, simply cook a little less time.
- Refrigerate overnight. Serve chilled with the zest of the orange on top.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)