Jazz Up Your Cranberry Sauce With Japanese Pickled Plum
The phrase “add it to everything” will get thrown round so much in meals writing, however there actually are a variety of components that instantly rework and elevate a dish into a greater model of itself. The components normally deliver umami, acid, or some kind of mixture of the 2. Typically they “round out” the flavour profile or clean over any disagreeable or aggressive flavors. Umeboshi—Japanese salted and pickled plum—is one in every of these components.
You should buy the plums (that are actually extra of an apricot) entire, or you should buy them as a paste. I just like the paste, because it’s straightforward to smear on and stir into issues. I’ve been stirring it into cranberry sauce, and it’s good. Not like different components you must add to the whole lot, umeboshi paste doesn’t have meaty, roasted flavors. It’s savory, nevertheless it’s a briny savoriness, not a roasted one. It’s additionally pretty acidic and salty. It’s very daring by itself, nevertheless it brings a delicate tangy salinity when blended right into a batch of—properly—something.
Cranberry sauce isn’t precisely missing within the tang division, nevertheless it’s the brininess of the umeboshi that basically makes it shine right here. It reels in any cloying qualities, and makes the crimson condiment style extra fascinating. You’ll be able to’t inform that one thing uncommon has been added, not likely. As an alternative, you get a sauce that’s just a bit tangier, and much more intriguing. A tablespoon in a “usual” batch of cranberry sauce (made with 12 ounces of recent berries) will give your sauce a slight briny edge—just like the berries got here from the ocean, relatively than a freshwater lavatory—however two will make it pleasantly piquant. Simply cook dinner your sauce as you normally would, let it cool barely, add paste, stir, style, and add a little bit extra should you like.