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
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!