manberry sauce

a few nights ago, we made cranberry sauce and steak. the sauce was so delish, perfect over the steak...would go great with sausage, turkey (obv), and chicken too. maybe on a salad as a dressing. we just served it with some cubed butternut squash -- so choice. so very easy.

Cranberry sauce:

• 2 cups cranberries , fresh or defrosted
• 1 cup diced white onion (about 1 large onion)
• 2 cloves garlic , sliced
• 1 cup packed light brown sugar
• 1 cup red wine vinegar
• 2 cups dark ale or lager beer
• 1 cup Worcestershire sauce
• 1/3 cup soy sauce

Steak:

• 6 (12 ounces each) boneless choice rib eye steaks
• Kosher salt and freshly ground black pepper
• 3 Tbsp. olive oil

To make sauce: Combine all ingredients in a stainless steel saucepan and simmer over medium-low heat, stirring occasionally, until sauce has thickened and reduced slightly, about 1 hour.

Working in batches, place sauce in a blender and process until smooth. Be careful to start blender at a low speed and allow steam to escape. Strain sauce through a fine mesh strainer and set aside. It will keep, covered, in the refrigerator up to 2 weeks.

To make steak: Remove from refrigerator 1 hour before cooking. Warm a large skillet over medium-high heat. Season steak with salt and pepper to taste. Working in batches, add 1 tablespoon oil to pan and sear 2 steaks until deep golden, about 5 minutes. When steak releases easily from pan, flip and continue cooking about 4 minutes more for medium rare. For first two batches, remove slightly early and finish cooking in a 350° oven for 10 to 20 minutes; meanwhile, repeat cooking process with remaining oil and steaks.

To serve: Place steaks on plates, and spoon sauce on the side.

I didn't get rib eyes (who do i look like, bob barker?) -- we got strip steaks. I don't like rib eyes anyways, too fatty. I also didn't blend and strain the sauce because I was lazy and didn't have enough time. I stirred it and also pressed it throughout the hour when it was simmering on the stove. when it was reduced enough, I hit it with my lil potato masher. there were still whole pieces of cranberry (sort of like grape pie filling). it would have been awesome strained though, because it would have been a really shiny glazey looking sauce -- but it was still soooo tasty just smashed up.

I'd also recommend not using so much worcestershire. a whole f-ing cup is so much. maybe 1/2 - 3/4 a cup.

happy saucing!