It’s Friday…you ain’t got sh*t to do? We gonna make some cranberry sauce!
Hola and welcome to episode 1 of the Kitchen Mischief Thanksgiving Test Kitchen Series. Up until that fabulous day of gluttony, we’re going to be testing out various Gobble Day recipes. If you’ve spied something in a magazine that sounds yummy, or you want to lighten up a family favorite, send it in! We’d be happy to test it for you. Better to see the results on this blog than on your family’s faces around the table. I’m just sayin.’ 😉
Today’s recipe: Cranberry Sauce…that quintessential yet perennially forgotten staple of the Thanksgiving table. As far as traditions go, it’s right up there with burning the rolls. You know…that frantic moment in the middle of the feast when you go, “Oh crap! We forgot the cranberry sauce!” Then you run, grab a can opener, and decant a gelatinous cylinder of used-to-be berries (that still bear the corrugated lines from the can) onto a plate and then…you proceed to slice it. It quivers in submission as it yields to your dinner knife, splaying out, sliding into place before being belatedly distributed to your guests, who of course feel obligated to eat it since you just bolted from the table like Bi-Polar Betty.
So let’s just skip all that this year and make something tasty, shall we? I just tested two awesome recipes from the November issue of Bon Appetit: Chipotle Cranberry Sauce and Cranberry Sauce with Red Wine, Pomegrante Molasses, and Mediterranean Herbs. Surprisingly, they are BOTH delicious!
I’ll leave it to Bon Appetit to give you then nitty-gritty on the details (click above or below for the recipes), but basically, you just start with fresh cranberries, heat them up with some sugar, and stir in your add-ins. Honestly…both of these recipes were SUPER easy and very very tasty. SO much better than Ye Olde Cylindre of Cranberry Jellye.
One more thing before I jet: New ingredient highlight: Pomegrante Molasses (in the center with the red cap). You can find it at Middle Eastern markets. Go out and buy some. It’s VERY tart, but it added a lot to this recipe. Oh, and here’s a Mischief Moment: The Chipotle Cranberry Sauce called for dried chipotles, which I bought. Then I actually read the recipe: “Submerge dried chipotles in water for 2 hours.” Yeah right. My attention span does not allow for rehydration. Fortunately, I had some pureed chipotle in adobo (you can get this in any supermarket in the Mexican section), and I used two teaspoons of that. Worked like a charm!
So, consider these recipes Kitchen Mischief Approved. They are safe to feed to your family…and guaranteed to go over better than that can of Cranberry Alpo. 😉
Chipotle Cranberry Sauce
This really isn’t spicy…it’s nice and smoky, without being overpoweringly Mexican-tasting. It’s both interesting and delicious. It would be especially good with a fried or grilled turkey. I can’t wait to figure out how I’m going to use this…glazed pork chops, maybe? Hmmm…
Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
Don’t be scared of the cilantro and mint here. It adds a subtle freshness which is a nice change.
Have a safe and fun weekend, and seriously…send in those recipes. I ain’t got no job…might as well cook!