Cranberry Sauce With Pecans Food

NUTTY CRANBERRY RELISH

Steps:

• Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
• Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
• Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
• Reduce the heat to low and stir in the reserved 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
• Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
• Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

CRANBERRY PECAN SAUCE

Steps:

• Wash cranberries and pick over, removing any stems.
• Place in pot with the sugar.
• Zest the orange and add to mixture.
• Juice the orange into measuring cup, and add enough water to make 1 cup. Add to mixture.
• Add the salt and allspice.
• Bring to boil, then reduce heat to simmer.
• Simmer about 10 minutes until large bubbles stack up on each other.
• Stir in chopped pecans and remove from heat.
• Allow to cool, then refrigerate.

CRANBERRY AND PECAN CRUSTED RACK OF PORK

Steps:

• Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight.
• Puree the dried cranberries in a blender with a little bit of water until smooth.
• Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork.
• Preheat oven to 325 degrees F.
• After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large saute pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130 degrees. Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing.
• When ready to serve slice the rack of pork into 8 slices and plate each piece. Arrange each plate with a Wilted Spinach and Apple Tart. Finish each plate with cranberry pork sauce.
• Heat 2 large saute pans until hot. Add the olive oil and garlic. Now add the spinach, season with salt and cook until just wilted. Serve immediately.
• Peel, core and dice 1 apple, saute in butter, season with salt and sugar. Add the cream and reduce by 3/4. Puree until very smooth.
• Slice potato into thin slices with mandoline. Cook in boiling water until almost tender. Set aside.
• Roll out puff pastry a bit. Score with a sharp knife. With a 2-inch cookie cutter, cut out 8 circles of puff pastry. Place between 2 sheets of waxed paper on baking sheet, weigh down with another baking sheet and blind bake in oven until almost cooked through. Remove from oven and let cool.
• Preheat oven to 350 degrees F.
• Spread a heaping teaspoon of the apple cream on top of the puff pastry. Peel and slice the other apple, and then fan apple and potato slices around the puff pastry, making a pinwheel design. Brush with butter and sprinkle with salt and sugar. Bake for about 25 minutes. Brush with a little more butter and sprinkle with some more sugar and broil for 1 minute until the tarts are caramelized.
• Saute the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.

BAKED CRANBERRY PECAN SAUCE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.

CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE

Steps:

• In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm., Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange zest; cook 1 minute longer. Stir in pecans; remove from the heat., In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce.

TEXAS CRANBERRY RELISH WITH CANDIED PECANS

Steps:

• 1. For the candied pecans, preheat oven 325 degrees. In a mixing bowl beat egg white and 1 teaspoon of water.
• 2. Add pecan halves and toss until coated.
• 3. In a small bowl add 1 cup sugar, cinnamon, nutmeg, and allspice.
• 4. Toss the sugar mixture with the pecan halves.
• 5. Spray cookie sheet with cooking spray.
• 6. Pour pecan mixture on the cookie sheet and bake for 20 minutes checking often making sure they don't burn.
• 7. Remove and cool. Store in Ziploc bags. These freeze very well.
• 8. For Relish: In a saucepan combine cranberries, orange zest and juice, lime zest and juice, sugar, ginger, fresh jalapeno, and raisins.
• 9. Cook on medium-high heat until cranberries pop, about 10 minutes.
• 10. Remove from heat and stir in pecans.
• 11. Transfer to a bowl and cool.

CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• Boil the water and sugar in a medium saucepan until dissolved.
• Reduce heat.
• Add the rest of the ingredients and simmer (with the lid on) for 30 minutes, stirring occasionally.
• Remove from heat and allow to cool to room temperature before serving or storing.

CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

ULTIMATE CRANBERRY SAUCE

Steps:

• Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.