From Franklin Becker, executive chef, and Fred Brightman, chef de cuisine, Capitale Restaurant, New York City.
Makes 3 cups / From Franklin Becker, executive chef, and Fred Brightman, chef de cuisine, Capitale Restaurant, New York City. “Everyone has cranberry sauce at Thanksgiving,” says Brightman, “but here you’re utilizing tarragon, so it’s a whole different, and amazing, flavor profile.” Plus it’s easy to make: “It looks as if a lot of time was put into it, but it’s the simplest thing in the world.”
1 pound cranberries, frozen
1 cup fresh orange juice
1 teaspoon freshly grated
4 tablespoons honey, plus more to taste
1 1/2 teaspoons fresh tarragon leaves, torn
1. Combine all ingredients except tarragon in a nonreactive pot. Simmer 10–15 minutes, until cranberries burst, creating a saucelike consistency. Add tarragon and adjust seasoning with additional honey if necessary. Make ahead, if desired, and refrigerate in an airtight container.