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Do IT this week: Layering
By Bev Bennett
Tribune Media Services
POSTED: 11:32 a.m. EST, Nov 20, 2009
As iconic as that quivering tube of ruby-red sauce is, give yourself the pleasure of tasting fresh cranberries while in season.
Unlike much produce that's shipped to your market throughout the year, fresh cranberries make a limited appearance during the fall and early winter.
Cranberries, which have no skins to peel and no seeds to remove, are ideal for the busy Two's Company cook. Pour as much or as little as you want from the bag and refrigerate or freeze the remainder.
Not only are cranberries easy to prepare, they're fast-cooking so you can make your own sauce in a little more time than it takes to open a can.
But why stop at cranberry sauce?
How about chutney made with ginger, cinnamon and crushed red pepper flakes to slap your taste buds awake?
The following chutney recipe omits the usual vinegar because the cranberries yield enough tart flavor on their own. The recipe calls for enough red pepper flakes to deliver substantial heat, but you can reduce the amount if you prefer.
However, you'll discover that chutney has a mellow, less sharp flavor if you make it a day in advance of serving. Prepare this recipe in the evening and you'll have the perfect topping for the next night's turkey burger.
For a great-tasting turkey burger, combine equal parts ground turkey breast and raw bulk turkey sausage; shape into patties and cook in a little oil in a heavy-bottomed skillet. To serve, place a patty on bun; add a generous dollop of cranberry chutney and top with a lettuce leaf. Serve the ———
CRANBERRY CHUTNEY
Makes about 1 cup (2 servings)
Preparation time: 5 minutes
Cooking time: 8 minutes
2 teaspoons canola oil
1 large shallot, minced
2 teaspoons grated gingerroot
2 cups cranberries
2 to 3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
3/8 (1/4 plus 1/8 teaspoon) teaspoon crushed red pepper flakes
1/8 teaspoon salt or to taste
Heat oil in a small pot over medium heat. Add shallot and gingerroot and cook for 3 minutes or until shallot is tender. Stir in cranberries and 2 tablespoons maple syrup. Add cinnamon, red pepper flakes and salt. Cook over medium heat, stirring constantly, until cranberries burst, 3 to 5 minutes. Mash cranberries with back of spoon until pulpy. Taste and add remaining tablespoon maple syrup if desired.
Each serving (using 2 tablespoons maple syrup) has: 145 calories; 4.5 grams total fat; 0.7 grams protein; 26.5 grams carbohydrates; 117.5 milligrams sodium and 1.5 grams dietary fiber.
Bev Bennett is the author of 30 Minute Meals for Dummies, John Wiley & Sons, Inc., 2003..
As iconic as that quivering tube of ruby-red sauce is, give yourself the pleasure of tasting fresh cranberries while in season.
Unlike much produce that's shipped to your market throughout the year, fresh cranberries make a limited appearance during the fall and early winter.
Cranberries, which have no skins to peel and no seeds to remove, are ideal for the busy Two's Company cook. Pour as much or as little as you want from the bag and refrigerate or freeze the remainder.
Not only are cranberries easy to prepare, they're fast-cooking so you can make your own sauce in a little more time than it takes to open a can.
But why stop at cranberry sauce?
How about chutney made with ginger, cinnamon and crushed red pepper flakes to slap your taste buds awake?
The following chutney recipe omits the usual vinegar because the cranberries yield enough tart flavor on their own. The recipe calls for enough red pepper flakes to deliver substantial heat, but you can reduce the amount if you prefer.
However, you'll discover that chutney has a mellow, less sharp flavor if you make it a day in advance of serving. Prepare this recipe in the evening and you'll have the perfect topping for the next night's turkey burger.
For a great-tasting turkey burger, combine equal parts ground turkey breast and raw bulk turkey sausage; shape into patties and cook in a little oil in a heavy-bottomed skillet. To serve, place a patty on bun; add a generous dollop of cranberry chutney and top with a lettuce leaf. Serve the ———
CRANBERRY CHUTNEY
Makes about 1 cup (2 servings)
Preparation time: 5 minutes
Cooking time: 8 minutes
2 teaspoons canola oil
1 large shallot, minced
2 teaspoons grated gingerroot
2 cups cranberries
2 to 3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
3/8 (1/4 plus 1/8 teaspoon) teaspoon crushed red pepper flakes
1/8 teaspoon salt or to taste
Heat oil in a small pot over medium heat. Add shallot and gingerroot and cook for 3 minutes or until shallot is tender. Stir in cranberries and 2 tablespoons maple syrup. Add cinnamon, red pepper flakes and salt. Cook over medium heat, stirring constantly, until cranberries burst, 3 to 5 minutes. Mash cranberries with back of spoon until pulpy. Taste and add remaining tablespoon maple syrup if desired.
Each serving (using 2 tablespoons maple syrup) has: 145 calories; 4.5 grams total fat; 0.7 grams protein; 26.5 grams carbohydrates; 117.5 milligrams sodium and 1.5 grams dietary fiber.
Bev Bennett is the author of 30 Minute Meals for Dummies, John Wiley & Sons, Inc., 2003..
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