I don’t know who invented this or when, but it brings to mind Brillat-Savarin’s aphorism “The discovery of a new dish does more for human happiness than the discovery of a star.”
Mon, Feb 08, 2010 at 11:08 AM
- 1 bag (12 ounces) cranberries
- 1 large orange, preferably seedless
- 1⁄2 cup walnut halves or pieces
- 1 cup sugar, or to taste
Sort the cranberries, discarding any that are soft or discolored.
Wash the orange well, slice it crosswise, and remove any seeds.
Combine the berries, orange slices, nuts and 1⁄2 cup sugar in a food processor and chop to a crumbly texture.
Transfer to a bowl, let stand for 30 minutes to allow the sugar to combine with the fruit, and add more sugar to taste.
Prep time: 15 min
Total time: 15 min
Pecans make a nice substitute for walnuts.
Good to know
The realization that cranberries don’t have to be cooked or oversweetened to make a good accent to roast turkey was one of the greatest innovations to hit the Thanksgiving table in the twentieth century.
- Leek and Potato Soup
- Cider-Brined Roast Stuffed Turkey with Giblet Gravy
- Rye Bread and Apple Stuffing
- Mixed Rice Jambalaya
- Cranberry-Orange Relish
- Maggie Klein’s Squash Gratin with Garlic and Olive Oil
Your turn to host Thanksgiving? There's no need to hide the beer and serve only wine. Here is a menu that should satisfy the traditionalists but provide plenty of opportunity to show off your favorite seasonal beers. There's also enough meatless stuff here to take care of the vegetarians in the crowd. (Note that this is not a complete menu; let those folks who ask what they can contribute bring the salad, bread, and pie. Assign someone to bring wine or other beverages for the non-beer drinkers.)
Also from The Microbrew Lover's Cookbook:
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Shoot Art, Not Each Other/Flickr