Wednesday, November 26, 2008

Holiday Checklist III

Apple, Pecan, and Pumpkin Pies are made

It's time to turn our thoughts to Cranberry Sauce. That essential condiment to save your overcooked turkey breasts.

First zest, then squeeze the juice from two navel oranges, add in a couple tablespoons of minced crystallized ginger. (although you can use half the amount of grated fresh ginger, or 1/4 the amount of ground dried ginger)

Place the juice, ginger, zest, along with 1 1/2 cups loosepack brown sugar in a non-reactive heavy saucepan. Stirring constantly over a medium flame with a wooden spoon, dissolve all the sugar until the mixture is smooth, glossy, and hot.

Add in 4 cups of fresh cranberries, and here, just because I have them on hand I tossed in 1 cup of pomegranate seeds too boot. Bring the heat to high, stirring constantly boil until all the cranberries have burst and the mixture begins to thicken.

Stir in 1 cup of dry pan toasted pecans or walnuts, chop them after toasting. Cool in the pan, transfer to an airtight container and refrigerate.

Not only is this a delicious side for fowl and venison, it is absolute heaven on a toasted bagel, with cream cheese.