Main Ingredients:
6 veal rib chops, about 10 oz. each
1 1/2 cups sugar
1 cup Cabernet Sauvignon or other dry red wine
1 12-oz. package fresh or frozen cranberries, picked over for stems
1 cinnamon stick
1 orange, halved, and studded with 2 cloves
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
Directions:
- Combine sugar and wine in a medium non-reactive saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Add cranberries, cinnamon stick, and orange with cloves. Boil gently until berries just begin to burst, 5-10 minutes.
- Remove from heat and discard cinnamon, orange and cloves. Let cool to room temperature. (Sauce can be stored in a tightly covered jar in the refrigerator for up to 2 months.)
- Prepare a medium-hot grill. Rub veal chops with olive oil and season with salt and pepper. When coals are hot, place chops on an oiled grill and cook, turning once, until browned outside and still slightly pink inside, about 9 minutes. Serve grilled chops with sauce on the side.
Recipe from Elaine Watson, Milwaukee. Chosen as finalist recipe in the 2nd Annual Wisconsin State Fair Veal Grill-Off, August 2004.
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