Paul Wahlberg’s Orange Cranberry Sauce
The chef of Wahlburgers and Boston’s Alma Nove adds a tangy twist to his relish
1 cup granulated sugar
4 cups fresh cranberries
1 navel orange, peeled, sectioned and chopped, plus 1 tsp. orange zest for garnish
1 small Granny Smith apple, unpeeled and diced
2 thyme sprigs
½ tsp. salt
¼ tsp. freshly ground black pepper
Pinch of crushed red pepper
1. Combine sugar and ½ cup water in a large Dutch oven. Heat over medium, stirring to dissolve sugar. Cook, without stirring, until mixture turns a light mahogany and a candy thermometer inserted in mixture reads 300°, about 12 minutes.
2. Add cranberries, orange, apple and thyme. (Don’t worry if it seizes; as fruit cooks, the sugar mixture will melt.) Bring to a boil, stirring constantly. Cook, stirring constantly, until cranberries pop, about 8 minutes.
3. Stir in salt, black pepper and red pepper. Remove and discard thyme sprigs. Cool to room temperature; cover and chill 2 hours or until ready to serve. Garnish with orange zest, if desired.
Active time: 30 minutes
Total time: 45 minutes, plus chilling time