A little bit sweet, a hint of spice, and just the right amount of zest - this recipe from Hog Island Culinary Director, Chef Lauren Kiino, takes holiday slurping to the next level!
Enough for 2 dozen oysters
Ingredients
- 1 cup cranberry juice cocktail
- ½ orange habanero chile, seeds removed
- 2 teaspoons pink peppercorns, crushed
- 2 tablespoons cider vinegar
- 1 tablespoon minced shallot
- 1 tablespoon cranberry puree or minced fresh cranberries
- 1 small naval orange, zest + juice
Complete the recipe
Recipe Preparation
1. Place half habanero in cranberry juice cocktail and let steep overnight
2. Remove habanero from cocktail juice and combine juice with all other ingredients: peppercorns, cider vinegar, shallot, cranberries, orange zest + juice
3. If desired, add minced habanero. Slurp and enjoy!