Preparation: 30 minutes – makes 8 to 10 servings
Equipment: 1 quart saucepan with cover, Kitchen Machine food cutter,
1 teaspoon unsalted butter
2 tablespoons red onion, minced fine
1 tablespoon fresh basil, chopped fine (omit if you do not have fresh basil)
12 ounce bag fresh cranberries, or frozen
1 tablespoon orange or lemon zest, #1 cutting cone
½ cup sugar
¼ teaspoon ground cinnamon
¼ cup Grand Mariner or Patron Orange liquor
In a hot saucepan, melt butter over medium heat 240°F (116°C), sauté the onion until cooked through, about 5 minutes. Add the basil, stir, and remove from heat and allow to cool slightly.
Fill the saucepan, with the onion and basil, to the top with cranberries, and sprinkle with orange zest. The water in the cranberries is sufficient for cooking the waterless way. Cover the pan, close the vent and cook over low heat 210°F (99°C). When the cover spins freely on a cushion of water, the vapor seal has formed, 2 to 4 minutes. After forming the vapor seal, cook 15 to 20 minutes.
Stir in the sugar, cinnamon, and orange liquor. Cover the pan, close the vent and cook about 10 minutes.
Serve as a side dish, warm or cold, with turkey.