Sweet, tangy and lightly herbal, this sauce makes a great accompaniment to your holiday table.

Kiwi Sauce

Makes about 1/2 c

This sauce came about as a replacement for the traditional cranberry sauce Americans eat on Thanksgiving. I was having a hard time finding fresh cranberries in Korea and tried to think of other sweet/tart fruit I did have access to. Enter kiwi. Cooked like cranberry sauce with the addition of maesil for additional tartness, this sauce covers all of the ideas of cranberry sauce with the addition of a fruity roundness and the crunch of the seeds,

Ingredients

250g (5) kiwi, peeled and roughly chopped

90g (6 T) sugar

50ml (0.25 c) water

1 T maesil

1 bay leaf

Recipe Know-how

1.      In a medium pot place all of the ingredients.

• Bring the ingredients to a boil over high heat, uncovered.

• Reduce the heat to maintain a strong simmer and cook for 10 minutes.

• Mash the kiwi with a potato masher.

• Cook for 5 – 7 minutes longer or until thickened slightly.

• Pour into a non-reactive heat-safe container and cool completely.

• Refrigerate until very cold.

2.      Serve.