Wednesday, November 26, 2008

Food For Thought Thursday (but on Wednesday)

I know I'm a day early but just in case you were scouring your recipe book for a killer cranberry recipe. Andrea's Cranberries with Orange Zest and Port would be incredible spooned over your turkey or alongside your mother's pound cake. Enjoy!

1 cup (240 mil) ruby red port
6 cups fresh cranberries (1-1/2 pounds/680 g), picked over and rinsed
1-1/2 cups (263 g) granulated sugar
2 tablespoons fine orange zest
1/4 teaspoon salt

1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Garnish with strips of orange zest.

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