Wednesday, November 14, 2012


Wanting to update your Thanksgiving menu?  Here are some ideas and links to the recipes.

1. Dry Brined Turkey

2.  Sweet Potato Sonker

3.  Cloverleaf Rolls

4.  Cornbread Sausage Dressing

5.  Triple Layer Chocolate Pie

6. Cranberry Waldorf Relish
 Recipe Photo

3/4 cup apple juice
1/2 cup sugar
1/2 teaspoon salt
12 ounces fresh or frozen cranberries (3 cups)
2 apples, peeled, cored, 1 cut into 1/2-inch pieces, PLUS
1 shredded
2 celery ribs, finely chopped
1/4 cup golden raisins
1/2 cup walnuts, toasted and chopped
1. Bring apple juice, sugar, and salt to boil in medium saucepan. Add cranberries, chopped apple, shredded apple, celery, and raisins and simmer over medium heat until slightly thickened and two-thirds of berries have burst, about 5 minutes.
2. Transfer to serving bowl and let cool completely, about 1 hour. Stir in walnuts. Serve. (Relish can be refrigerated for up to 1 week.)
Yield: 3 1/2 cups
Why this recipe works:
For a new twist on cranberry relish, we took inspiration from the classic Waldorf combination of apples, walnuts, raisins, and celery (hold the mayo). We cooked the cranberries briefly in apple juice and a reduced amount of sugar (instead of water) until most had burst. One shredded apple thickened the mixture, while a chopped apple, chopped celery, and raisins provided texture to the finished relish. A final addition of toasted walnuts before serving completed the balance.

If you're using frozen cranberries, cook for 1 to 2 minutes longer. Use the large holes of a box grater to shred 1 apple. Don't worry if the relish looks thin--it thickens significantly as it cools. If you're making the relish ahead of time, add the walnuts when you're ready to serve it.

No comments:

Post a Comment