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Thanksgiving recipes: Cranberries

November 23, 2013
  • For Food Editor Russ Parsons, the best Thanksgiving cranberry dish is the one his mother always made.
For Food Editor Russ Parsons, the best Thanksgiving cranberry dish is the… (Kirk McKoy, Los Angeles…)

Mom Parsons' cranberries

Total time: 15 minutes, plus 1 to 3 days chilling time

3 cloves

3 allspice berries

2 (3-inch) cinnamon sticks

1 1/2 cups sugar

3/4 cup water

1 (12-ounce) bag fresh cranberries

Grated zest of 1 orange

1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.

2. Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving. This makes about 2½ cups cranberries.

EACH ¼ CUP SERVING: 134 calories; 0 protein; 35 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 32 grams sugar; 1 mg sodium.

Mom Parsons' cranberries: Bring 3/4 cup water, 11/2 cups sugar, 3 cloves, 3 allspice berries and 2 sticks of cinnamon to a boil in a saucepan and cook until the sugar dissolves. Add a 12-ounce bag of cranberries and cook just until they begin to pop. Remove from the heat and add the zest of 1 orange. Refrigerate 3 days to ripen flavors.

Cranberry-tangerine relish: Grind a 12-ounce bag of cranberries with segments of one tangerine, 1 tablespoon tangerine zest, 1/2 cup sugar and 1/2 teaspoon five-spice powder to make a coarse texture.

Cranberry-apple-toasted almond relish: Grind a 12-ounce bag of cranberries with seeds of half of 1 vanilla bean and 1/2 cup brown sugar to make a coarse texture. Remove to a bowl and do the same with 1 peeled, cored apple and 1/2 cup slivered toasted almonds. Stir to combine.

Cranberry, jalapeño and red onion relish: Grind a 12-ounce bag of cranberries with 1 tablespoon minced, seeded jalapeño, 1/4 cup honey, 1 teaspoon lime zest and 1 tablespoon lime juice. Stir in 1/4 cup finely diced red onion and salt to taste.

Cranberry-lemon relish: Grind a 12-ounce bag of cranberries with the zest of 1 lemon. Stir in 1 cup sugar and 1/2 cup chopped dried figs.

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