Chef Larry, of Jack’s Oyster House, shares his recipe for Cranberry Sauce, which reflects the Albany institution's love of tradition and culinary innovation.
About this recipe
Jack’s Oyster House has been in run by the same family since 1913. Now run by founder Jack Rosenstein’s grandson Brad, with chef Larry manning the fires in the kitchen, the restaurant has always managed to relentlessly push forward while maintaining a link with the past. Their cranberry sauce reflects Jack’s spirit of tradition and adventure.
Instructions
2 oranges
2 Bosc pears, peeled and cored
½ cup granulated sugar
1 cinnamon stick
2 star anise
6 cups fresh ripe cranberries (wash well)
1 cup cranberry juice
1 cup dried cranberries
¼ cup food-quality red wine vinegar
2 tablespoons local honey
¼ tablespoon ground black pepper
1 teaspoon kosher salt
Zest and juice oranges. Dice pears. Set aside. In a large skillet, add sugar, cinnamon, star anise and orange juice. Let simmer for 5 minutes. Add pears. Simmer 2 minutes, then add cranberries and all remaining ingredients. Simmer for 7 to 9 minutes. Let sit. Cool off, then refrigerate.
