Veal Cutlets with Candied Cranberries and Two Sauces | Quebec Veal

Ingredients

• 115 g (4 oz) Quebec Veal cutlet
• Salt and pepper to taste
• 15 ml (1 tbsp) oil or butter
• 125 ml (1/2 cup) prepared concentrated veal stock
• 60 ml (1/4 cup) candied cranberries
• 450 g (3 cups) fresh cranberries
• 180 ml (3/4 cup) extra dark maple syrup
• 1 1/4 ml (1/4 tsp) allspice
• 1 1/4 ml (1/4 tsp) ground Cayenne pepper
• 180 ml (3/4 cup) dark maple syrup
• 2 1/2 ml (1/2 tsp) ground Espelette pepper