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
- Hog Island Sweetwater Oysters
Preparation:
Place half of the habanero in the cranberry juice cocktail and let it steep overnight
Remove the habanero from the cranberry juice and combine juice with all of the other ingredients: peppercorns, cider vinegar, shallot, cranberries, orange zest + juice
If desired, add minced habanero. Slurp and enjoy!