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Condiments and Sauces

Cranberry Sauce, with Orange

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1 bag of fresh cranberries
1 cup white sugar
1 cup water
2 strips (1/2 inch x 3 inches) orange zest (just the orange part of the peel, without the white stuff)

Pick over the cranberries, wash them and put them in a saucepan together with the sugar, water and orange zest. Bring to a boil and simmer for 10 minutes, stirring from time to time.

Skim off any strange white foam, remove orange strips and transfer the cranberry sauce to a nice bowl. Refrigerate.

Emergency Cranberry Sauce: Should you find yourself in a big hurry, make the sauce as above, then put the hot sauce in a metal bowl, and place this bowl over ice water. Stir the cranberry sauce to cool it down, without allowing the melting ice and surrounding water to creep into the sauce. You are basically using the ice water bath to cool down the outside of the bowl that your sauce is sitting in, and stirring it to make sure all of the sauce gets cooled quickly. Using this method, you can go from a hot sauce to the table in under a quarter of an hour.

Spicy Tuna, blackened, and served with a sweet and sour sauce

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Serve this tuna with Mashed Potatoes and Brie if you are able to use dairy products.

First, make a Sweet and Sour Hot Sauce:

2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic

Cook the vinegar and sugar until it makes a syrup – a half hour or so. Add the next 5 ingredients and set aside.

Make a spice mixture:

1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt

2 pounds fresh tuna steaks
safflower oil

Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.

Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.

This recipe is adapted from one in the Hali’imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.

Be sure that your spices are indeed gluten free – some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.