hi I'm chef Raymond aki also known as the madman chef and executive chef of Euphemia hey restaurant today I want to show you a cranberry salad which is going to be a little bit different from the traditional the salad itself is kind of traditional but we're going to make a green salad out of the cranberry sale and to do that we need to make some orange zest and orange sections to start and that's what we're going to do right now so the easy way to do this and in my opinion the better way to do this is with a zester which is a fancy little thing like this which cuts five little zest out of each pull across the orange and I don't know if you can see but there's this beautiful oil coming off of the orange and that's why I like to do it this way and really the best way to do this is save this part for last and do this right over the salad because that nice fresh orange oil will go all over the sound when you're done but and this is since what we're going to do because i want to show you how to zest this another way is we're going to zest the entire thing right now and then peel it and section it so the other way to do this destin so if you have a nice sharp peeler you can peel it real thin and what you're trying to do here is a void from getting this white stuff into your zest it's called pit and I'm not swearing at you just make it nice and thin like this and then all you have to do is take a nice sharp knife wad your peelings together like that and then just slice it as thin as possible realizing of course that a sharp knife is imperative at this point now this is really probably more zester than you're going to need for your salad but it's good on other things as well if you give any big pieces in there just discard them okay we're going to put our zest aside here and the next thing we're going to do is peel our orange now we want to do that by first cutting off the ends you can see the different sections in there and I'm going to cut that a little bit deeper into the orange you can see that better the ends get discarded and then you're going to just sort of peel in the shape of the orange leaving just the pulp inside and none of the pith now you're going to have a little bit of orange left in there being that we can't really use that we're going to at least extract the juice from it so gather it up in your hand and squeeze it and you can see you get quite a bit of juice out of there and that will be usable in the salad as well and this just gets discarded the next thing we're going to do is take a nice sharp paring knife and there's two ways to segment this orange as well the easiest way is find these little natural segments in there and just work your knife down alongside of them and then you can just pull the segment's out like that the other way is to actually cut down and then turn the knife back up but i think the other way is easier for me and again you're going to have a lot of Pulp left here so I want you to squeeze that juice out of there the next thing we're going to do is cook our cranberries I have some 12 ounce package of cranberries here which you can see I've rinsed well and I'm just going to set those aside from the second and I've got some pork line here and some sugar cranberries by themself are very tart so you need to have a lot of sugar and some water and we're going to bring this whole thing to a boy okay and after about two or three minutes of cooking you can see what it's going to be like starting to thicken up all by itself just with the the sugars in there then we're going to take our orange sections and juice and starch mixture and just fold it in and we'll pick it up even more we're also going to add our cinnamon and clove look for just another 30 seconds now and we will have our cranberry sauce okay that's our finished product but we have to do at this point is chill so we're going to put it in a dish a bowl and whatever you want we're going to cool this and then we're going to refrigerate I say cool and then refrigerate because I don't know many of you may or may not know about the old wives tale if you put something hot into the refrigerator will spoil well that's not quite true this goes back to the time of the icebox when the only thing that kept your refrigerator cold was a big block of ice and what would happen when you put something hot in one of those cold refrigerators but make everything else huh which it will do in an inefficient refrigerator too so it doesn't really spoil this but what it does is spoil everything else in the refrigerator so it's good unless you have a really efficient refrigerator you let this come to room temperature before you put it in refrigerator or at least cool it off and that's what we're going to do we're going to let this cool and then refrigerate it