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Quick & EasyBy Beverly Barbour
There's a touch of tang in the airCranberries deserve more attention than a month a year gives them. It just wouldn't be Thanksgiving without a bowl full of the colorful fruit adding a little zest and color to the other good things crowding our plates. Thankfully for the busy cook, almost any condiment based on the red berries can be made a day or two ahead of turkey time. Here are some super easy, super good, changes from the recipe on the berry bag. SPICY CRANBERRY SAUCEEric Lie of Edmonds, Wash., likes his cranberry sauce spicy but the big surprise in his recipe is the cider vinegar. You can make this ahead and chill for up to 3 weeks, or freeze for longer storage. 1 bag (3 cups) fresh or frozen cranberries Pick out and discard any bruised or spoiled cranberries; rinse and drain remainder. Place fruit and the remaining ingredients in a large saucepan and bring to a boil over high heat; reduce heat and simmer gently, stirring often, until reduced to about 3 1/2 cups (30 to 45 minutes). As sauce thickens reduce heat and stir more frequently. Spoon sauce into jars or plastic containers, let cool. Cover and chill or freeze. Makes about 3 cups. ORANGE-LEMON CRANBERRY SAUCEThis is a quick cooking, tangy sauce that makes turkey, hot or cold, cry out for more. 3-inch piece of cinnamon stick Combine cinnamon, lemon, orange and water in saucepan. Bring to a boil, reduce heat, cover and simmer 5 minutes. Remove cinnamon stick. Add cranberries and sugar. Simmer, covered, for about 5 minutes, just until cranberries pop. Do not overcook. Makes about 4 cups. NO COOKING CRANBERRY AND DRIED-CHERRY RELISHSo good and no heat required. Make this at least a day ahead and add more cardamom before serving if you prefer a stronger flavor. 1 pound (3 cups) fresh cranberries Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring now and then. Makes 2 cups. PHYLLIS GRAY'S CRANBERRY SALADKill two birds with one stone (oops not turkeys!). Your salad can be a condiment and vice-versa. 4 cups fresh cranberries or a 1 lb. Bag Cook berries, sugar and 1 cup water for 5 minutes, or until skins pop. Meanwhile, soften gelatin in 1/2 cup cold water. Combine the 2 mixtures; stir in pineapple. Pour into a 6 cup ring mold or other molds and then add the nuts and celery to only one of the containers. Chill until firm. Before serving, combine sour cream and mayonnaise; chill until ready to serve with unmolded salads. Makes 12 servings. CRANBERRY, TANGERINE & MINT RELISHA tangy relish that is great with grilled meats, game or even fish, as well as turkey or ham. Can be made 7 to 10 days ahead if you store tightly covered in the refrigerator. 1 bag (12 oz.) fresh cranberries Pick over cranberries and rinse. Place in saucepan and add tangerine juice, sugar, ginger and cinnamon. Bring to a boil, then reduce heat to low and simmer 15 minutes. Remove from heat and let cool to room temperature. Fold in remaining ingredients. Makes 2 1/2 cups. PUCKER UP -- THE RED BERRIES ARE ROLLING IN!
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