Fried Sauce

This quick and easy fried sauce combines the tartness of dried cranberries with the brightness of fresh orange juice, creating a vibrant glaze that elevates simple dishes. The warm spices and rich olive oil add depth, making it an ideal companion for roasted asparagus or grilled vegetables. Perfect for holiday sides or everyday dinner enhancements, this vegan-friendly sauce brings a burst of color and flavor to your table. Its versatile nature allows it to pair well with various proteins and grains, offering a delightful balance of sweet and savory notes in every bite.

Cooking Method: Boiling, Frying

Cuisine: Vietnamese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 442.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This quick and easy fried sauce combines the tartness of dried cranberries with the brightness of fresh orange juice, creating a vibrant glaze that elevates simple dishes. The warm spices and rich olive oil add depth, making it an ideal companion for roasted asparagus or grilled vegetables. Perfect for holiday sides or everyday dinner enhancements, this vegan-friendly sauce brings a burst of color and flavor to your table. Its versatile nature allows it to pair well with various proteins and grains, offering a delightful balance of sweet and savory notes in every bite.

Ingredients

g jar cranberry sauce
54 Recipes+ DECEMBER 2016
2 Bunches asparagus, trimmed
2 Tablespoons sesame seeds
2 Tablespoons brown sugar
2 Tablespoons white chia seeds
1 teaspoons Ground cumin
1 tablespoons Lemon juice
2 Tablespoons light olive oil
g baby rocket leaves
3 Small avocados, sliced

Directions

1
Place the cranberry sauce, dried cranberries, and orange juice in a small saucepan.
2
Cook and stir over low heat for 5 minutes, or until the sauce is melted and well combined.
3
Bring a large saucepan of salted water to a boil and cook the asparagus until tender-crisp, about 3-4 minutes.
4
Drain the asparagus well and pat dry with paper towels.
5
In a small bowl, whisk together the lemon juice and olive oil to create a dressing.
6
Arrange the cooked asparagus on a serving platter or individual plates.
7
Drizzle the cranberry sauce over the asparagus.
8
Sprinkle with sesame seeds, chia seeds, and ground cumin.
9
Garnish with baby rocket leaves and sliced avocado if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 442.0kcal

% Daily Value *
Total Fat 33.3g52%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 15.1mg1%
Total Carbohydrate 35.9g12%
Dietary Fiber 15.0g60%
Sugars 6.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Substitutions: You can use fresh cranberries simmered with a little sugar instead of dried cranberries if preferred.

Tip: For a nuttier flavor, toast the sesame seeds in a dry pan for 1-2 minutes before sprinkling.

Variation: Add a pinch of red pepper flakes to the sauce for a bit of heat.

Keywords: cranberry, sauce, glaze, vegan, asparagus, orange, juice, sesame, chia, cumin, lemon, olive oil, holiday, side dish, gluten free, healthy, quick, easy, vegetarian

Read it online: https://www.chefs-mate.com/recipe/fried-sauce-24/