FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
FANCY CRANBERRY SAUCE
Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Fall Cranberry Sauce Cranberry Side Cardamom Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Condiment/Spread Condiment
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
- Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10-12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
- To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
- Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
- Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.
PAULA DEEN'S CANNED CRANBERRIES PLUS
This couldn't be simpler and looks and sounds absolutely yummy. I haven't made it yet, but you can believe it will be on my Thanksgiving table!
Provided by Lorraine of AZ
Categories Fruit
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
- Serve chilled.
- When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!
Nutrition Facts : Calories 315.4, Fat 26.1, SaturatedFat 2.4, Sodium 2.9, Carbohydrate 21.4, Fiber 7.5, Sugar 9.8, Protein 5.3
CANDIED YAMS WITH CRANBERRIES
This is a delicious variation on candied yams. The fresh cranberries add a slight tartness that cuts down on the sweetness characteristic of traditional candied yams. This recipe was taken from a bag of miniature marshmallows many years ago and I recently re-discovered it. Hope you like it as much as I do!
Provided by Poohbear Pam
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, oats and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Lightly toss 1 cup crumb mixture with yams and cranberries.
- Arrange in a 1 1/2 quart casserole.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
Nutrition Facts : Calories 466, Fat 11.1, SaturatedFat 6.6, Cholesterol 27.1, Sodium 119.3, Carbohydrate 89.2, Fiber 9, Sugar 27.2, Protein 4.9
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- The Cran-Turkey Sammich. Quite possibly in my Top Five Sandwiches list is this delicious cranberry-turkey sandwich. It's very simple. For each sandwich, spread bread with softened cream cheese.
- Better Bagels. The above sandwich can be turned into a fast breakfast with bagels, cream cheese, lunch-meat turkey, and cranberry sauce.
- Cranberry Meatballs. Only requiring three ingredients, cranberry meatballs meet the "fast and easy" criteria. Simply combine a bag of frozen turkey meatballs, a can of cranberry sauce (not the whole berry type), and bottle of chili sauce in your Crock-Pot.
- Cranberry Meatloaf. Not a fan of meatloaf, you say? Guess again. Here is something I whipped up: Meatloaf Mixture. 1 pound ground turkey. ½ cup panko crumbs.
- Fancier Chicken. Oven-baked chicken breasts for dinner? Those can be pretty boring. A sauce makes all the difference, though. Smash up some of that canned cranberry with a little brown sugar, a pat of butter, a spritz of lime, and a dash of bourbon.
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- Fast Appetizers. If you like the contrast of creamy Brie and tart cranberries, experiment with making easy appetizers. Try pre-made tart shells filled with cheese, caramelized onions or shallots, and a teaspoon of cranberries.
- Make a Smoothie. Toss chunky cranberry sauce into the blender and make a really delicious smoothie with almond milk and a banana.
- Easy Syrup. Cranberry syrup is delicious on pancakes, waffles, or crepes. Heat a can of the whole-berry sauce. To thicken, stir ½ teaspoon of cornstarch into ¼ cup of cold water.
- Healthy Lunch. Leftover quinoa? Try mixing it with feta, a couple of spoonfuls of canned whole cranberry, and some leftover turkey or chicken. Top with toasted pecans.
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