Cranberries for Thanksgiving

Do not tell me how close we are to Thanksgiving; my nerves are just too shot to take the truth. I like to ease into holidays when I can, but this year I seem to just run smack into them, every one. For the most part, my menu is planned; I vary little from year to year. It is, after all, Thanksgiving, and I am a traditionalist. One thing that I do anguish over, however, are the cranberries. Such a simple dish, but I have found that people have very strong feelings about them. My late mother was a huge fan of my bourbon cranberry sauce. Others enjoy the frozen layered cranberries, except for my aunt who cannot abide beets and prefers the cranberry orange relish. Mr. O-P, I am loathe to admit, likes the canned stuff, slid out onto a plate and sliced up like baloney; he is singular in this interest.

See what I mean?  Choosing the right recipe can be stressful. If you have the same problem, here is an assortment of delicious versions for your perusal (Click on the name below each picture to take you to the recipe.).  You'll have to decide which to serve on your own. This year, enamored as I was with the fresh taste and fragrant aroma that the Calamondin oranges added to the homemade marmalade, I am going to add them to my cranberries, along with the usual sugar, pinch of cinnamon, and generous shot of whiskey.  Will everyone like them? I'll let you know.

Spirited Cranberry Sauce

Cranberry-Pineapple Sauce

Gingered Cranberry and Kumquat Relish

Frosty Salad with Cranberry, Pineapple and Beets

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Tasty Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

The Scoop

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Full Plate Thursday

Foodie Friday

Gingered Cranberry and Kumquat Relish

 

If you think that you're ready for Thanksgiving, I suggest you think again. I don't believe that there was one year that I didn't miss something. One year it was gravy (the GRAVY!!), another it was sweet potatoes (that, thankfully I could freeze for Christmas Eve), still another it was the leaf-shaped pumpkin muffins that I labored over (and we enjoyed for breakfast the following day, well, week, if you must know).  It became almost a tradition for me to fail to put out the cranberries. So much so that, one year, I'd prepared little labeled jars of cranberry sauce to send home with guests for use the next day on turkey sandwiches. Another year, as a way to remind myself, I made three varieties, convinced that at least one would make it to the table.

This year, even if I forget (I will NOT!), it is no problem; because this recipe is not only easy, but takes no time to make, requires no cooking, and the food processor does most of the work.  I've adapted it from the original that appeared in the November 2001 issue of Bon Appetit. You'll have to stop yourself from eating the entire bowl.

This relish is welcomed equally at Thanksgiving and Christmas (it is an excellent accompaniment to the Christmas ham).  To serve, just swap out the autumn greenery for a few evergreen sprigs.  Voila!

Gingered Cranberry and Kumquat Relish

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup Melissa's crystallized ginger

Using on/off turns, coarsely chop cranberries in processor. Coarsely chop half of kumquats, removing any seeds in the doing. Thinly slice remaining kumquats, removing any seeds, and set aside.  Toss the chopped kumquats into the food processor with the cranberries and pulse twice.  Coarsely chop the ginger, and toss it into the food processor; pulse twice. Pour contents of food processor into a medium bowl.  Sprinkle sugar over the top of the mixture, and stir to incorporate (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

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Wow Us Wednesdays

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Seasonal Sundays

Frosty Summer Salad with Cranberry, Pineapple & Beets

My guess is that I could easily count, on one hand, the number of people who think of cranberries when I mention summer salad.  I further contend that absolutely no one would come up with the word “beet” when I mention the same thing.  And yet this tasty, healthful combination makes a very delicious and nutritious, cooling summer side dish that can do double duty as a salad or light, refreshing dessert.  It works for brunch or lunch, is a welcome addition to your summer holiday weekend buffet,  it’s easy (now I have your attention), it can be prepared up to a week ahead (ditto), and makes for a most pleasing presentation.  Dixie cups are the secret to their shape and I won’t tell if you won’t.

Frosty Summer Salad with Cranberry, 

Pineapple & Beet

1 16-ounce can jellied cranberry sauce

1 8-ounce can crushed pineapple, drained

3 Tablespoons freshly squeezed lemon juice

1 cup heavy cream

1 3-ounce package Philadelphia cream cheese, softened

1/3 cup mayonnaise

½ cup confectioners’ sugar

1 cup pecans, chopped

2 Melissa's Peeled and Steamed Red Beets,

each sliced into four ½” circles

Leaf lettuce

Put cranberry sauce into a medium bowl and crush with a fork.  Stir in pineapple and lemon juice; mix thoroughly, set aside.  Whip cream until stiff; blend in cream cheese, mayonnaise, sugar and nuts.  Beginning with cranberry mixture, alternate layers of cranberry and cream mixtures in 8 5-ounce paper cups (I used Dixie bathroom cups). Place cups into a 9” x 9” pan and place in freezer, freezing until firm. 

When ready to serve, place a cleaned leaf of lettuce on each serving plate.  Using a 2” biscuit cutter, cut a circle out of each beet slice, and place on lettuce leaf.  Remove frozen salad from the freezer and peel away paper cups.  Invert on top of beet slice, pressing down lightly.  Garnish with a spritz of light cream and a sprig of mint.  Let stand at room temperature 15 minutes before serving.  Yields: 8

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party

Nothing beats (if you'll pardon the pun) the convenience of these steamed, ready-to-eat beets from Melissa's Produce.