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Turkey Accompaniment: Cranberry Sauce or Gravy?

partysugar — Sun, 22 Nov 2009 01:30:31 -0800

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Canned Cranberry: Love It or Hate It?

partysugar — Sat, 21 Nov 2009 04:00:41 -0800

When I was growing up, canned cranberry jelly was a part of our menu every Thanksgiving. With it's rich color, cylindrical shape, and smooth coolness, it was one of my favorite parts of the meal. I have since learned to love a more sophisticated homemade fresh cranberry sauce, but the canned cranberry holds a special place in my heart. It's ideal for making leftover sandwiches. How do you feel about it?

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Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.

10 Unexpected Thanksgiving Leftovers

YumSugar — Fri, 28 Nov 2008 04:00:00 -0800

Thanksgiving leftovers can sometimes be too much of a good thing. Tons of turkey meat and side dishes can be great, but not if they mean eating uninspired leftovers with monotonous flavors. Thankfully, there's loads you can do with leftovers beyond pot pie, sandwiches, and chili. Here are ten of our favorite new ideas.

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Take Part in Our Thanksgiving Feast Forum!

YumSugar — Thu, 27 Nov 2008 05:30:20 -0800

Well, folks, today is the big day. Over the past several weeks, PartySugar and I have covered pointers on everything Thanksgiving - from grocery shopping to brining the bird to setting the table - except eating the food itself. Yet we understand, perhaps more than anybody else, that unpredictable issues arise in the kitchen. Last year, I made cranberry sauce that didn't turn out sweet enough, and two years ago, PartySugar tried not to panic when her gravy wouldn't thicken.

That's why we'll be around today (in between potato ricing and oven change-ups) to answer any questions you might have about making the perfect Thanksgiving meal. Unsure about a cooking temperature? Don't know what to stir into your mashed potatoes? Need a substitute for thyme? Just ask in the comments below - this is your forum for the big feast. Party and I (and any helpful readers!) are right here to help you. Happy eating!

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Homemade Cranberry Sauce Is Simply Delicious

partysugar — Thu, 20 Nov 2008 10:15:58 -0800

While some people swear by canned cranberry, in my opinion, nothing beats a homemade variation. Making cranberry is incredibly easy. All you have to do is combine the components in a pot and simmer for 20 minutes. From jelly to gelatin, there are many ingredients that can be mixed with the cranberries. In this recipe, plump dried cherries add a sweet tartness to the sauce, while fresh orange juice provides a nice acidity. When I was cooking it, I considered pureeing it in the food processor to make it smooth, but in the end, I decided the chunks of cranberry were necessary for a rich texture. To look at how I made it, read more.

Cranberry Sauce with Dried Cherries
From Martha Stewart

Ingredients

3 1/2 cups cranberries (one 12-ounce bag)
3/4 cup dried cherries
1/2 cup finely chopped shallots
2 tablespoons red-wine vinegar
zest and juice of 1 orange (about 1/2 cup)
2 teaspoons grated ginger, peeled
3/4 cup packed light-brown sugar

Directions

Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop.
Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

Makes 3 cups.

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'Wich of the Week: Herb Roasted Turkey With Cranberry Sauce

YumSugar — Wed, 30 Jan 2008 12:11:31 -0800

After a morning of errands last weekend, I rewarded myself with an enormous Herb Roasted Sonoma Turkey sandwich from Pluto's, a local chain known for its sammies, salads, and comfort foods like mashed potatoes and stuffing. The aroma there always reminds me of Thanksgiving, so a sandwich made from freshly carved turkey and cranberry sauce was a must.

For today's 'Wich of the Week, I'll tell you how to create this traditional holiday leftover sandwich any time of year. After all, turkey and cranberry is such a delicious combination, it would be a shame to eat it only on Thanksgiving. To find out how to make it, read more.

Pluto's turkey-and-cran is exceptional for two reasons: The restaurant carves the turkey right off the bird, then sets the whole sandwich on the grill for a few minutes, giving the bread a distinct crispness. If you have a grill, I highly recommend this method; I'll be using a cast-iron grill pan. As for the turkey, you can buy thick-cut roasted turkey at most grocery store delis or - even better - you can purchase a raw turkey breast, coat it in herbs, and roast it yourself.

Here's what you'll need to replicate Pluto's sandwich at home:

3 to 4 slices of thick-cut, herb-roasted turkey
2 slices of sourdough bread
A handful of caramelized onions
Sierra Nevada Honey Mustard or similar
Garlic mayonnaise
2 to 3 pieces of red leaf lettuce
2 slices of tomato
About 1/8 cup of canned whole berry cranberry sauce, such as Ocean Spray

Coat the bottom slice of sourdough with mustard, then layer the lettuce, tomato, and turkey on top of the bread. On the other slice, spread the garlic mayo, followed by the cranberry sauce. Top the turkey stack with caramelized onions, then press the mayo-cranberry slice down on top. Place the sandwich on a grill or a grill pan until lightly crisped, about two minutes per side.

Would You Rather Eat Canned or Homemade Cranberry Sauce?

partysugar — Sun, 18 Nov 2007 04:28:33 -0800

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Cranberry Sauce Two Ways - Beginner and Expert

partysugar — Tue, 13 Nov 2007 12:48:33 -0800

With its vibrant color and sweet, burst-in-your-mouth berries, cranberry sauce is the quintessential Thanksgiving side. If you've never made homemade cranberry sauce, I highly recommend you try it. The delicious fragrance will warm your house, and it's really not that difficult to make! Sure you could pop open a can, but why not experiment with one of these recipes? The first is super easy and the second is a teeny bit harder, so choose the recipe that best fits your holiday menu. For both recipes, read more

Beginner Cranberry Sauce
From Everyday Food magazine

1 bag (12 oz.) frozen cranberries
1 jar (12 oz.) red-currant jelly

In a medium saucepan, combine cranberries and jelly.
Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
Transfer to a serving dish, and let cool. Refrigerate, covered, until ready to serve, up to 3 days.

Serves 8.

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Expert Cranberry Sauce
From Gourmet magazine

4 (12-oz.) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
2 tbsp. unflavored gelatin (from three 1/4-oz. envelopes)
Special equipment: a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds

Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes.
Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
Stir together gelatin and remaining 1/3-cup water and let stand 1 minute to soften.
Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved.
Add gelatin mixture to remaining cranberry liquid and stir well.
Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

Serves 8–12.

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Come Party With Me: Classic Thanksgiving - Menu (Other Sides)

partysugar — Wed, 07 Nov 2007 06:18:33 -0800

Besides mashed and sweet potato sides, no Thanksgiving meal is complete without the quintessential cranberry sauce. My fragrant recipe is flavored with fresh squeezed orange juice, brown sugar, and cinnamon sticks. The whole house will smell warm and delicious while this sauce bubbles away on the stove.

You could serve a crisp salad or creamed spinach, but sautéed green beans are the definitive Thanksgiving vegetable. Tossed with garlic, onion, and bread crumbs, these green beans are a crisp, melt in your mouth side dish. Get the recipes to both when you, read more

Cranberry Sauce
From Elena Osterreicher

2 12 ounce packages fresh cranberries
1 orange, zested
2 cups fresh squeezed orange juice
2 cups packed brown sugar
3 cinnamon sticks

In a medium saucepan, add all of the ingredients and stir to combine.
Add enough water to cover the mixture and bring to a boil over high heat.
Reduce the heat to low and simmer, stirring occasionally, for about an hour.
Taste the sauce for sweetness and adjust if necessary. If too tart, add a bit more sugar; if too sweet, add a bit more juice.
Continue cooking, stirring occasionally, until the mixture is nice and thick in consistency, another 30 minutes to an hour*.
Let mixture cool and serve with turkey, mashed potatoes, etc.

Serves 20-24.

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Sauteed Green Beans
From Gay Lea

1/3 cup butter
1 cup coarse fresh breadcrumbs
1 small onion finely chopped
3 cloves garlic minced
1 lb fresh green beans, trimmed
1/2 cup chicken or vegetable stock

For breadcrumbs: melt 2 tbsp of the butter in skillet over medium heat; add breadcrumbs.
Cook, stirring, for about 5 minutes or until breadcrumbs are toasted and golden. Remove from skillet; set aside.
Melt 3 tbsp of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes.
Add green beans; cook, stirring, for 3 minutes.
Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender.
Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed.
Transfer beans to serving platter. Sprinkle with toasted breadcrumbs.

Serves 4-6.

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