Gobs of cranberry sauce get old fast. Chef Alex Diestra of Portland’s Saucebox gave us a recipe that does double duty: gets rid of the sweet stuff and spices up leftover turkey.
Hot and Sour Cranberry Sauce
¼ c. sugar
½ c. water
2 c. leftover cranberry sauce (or fresh cranberries)
½ c. rice vinegar
¼ c. sambal (garlic chili sauce)
1. In a saucepan, bring sugar and water to a boil, until sugar is dissolved.
2. Add cranberries, vinegar, and sambal. Return to a boil.
3. Reduce to a simmer and let cook for 15 minutes.
4. Remove from heat, cool completely to room temperature, and chill in the refrigerator.
Saucebox, 214 Southwest Broadway, Portland (503-241-3393 or saucebox.com).
Photo: Janelle Jones / DailyCandy