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Add a photoThis has been my fave turkey accompaniement for years. From the '94 issue of Food and Wine.
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Ingredientes
- 2T veg oil
- 1 large yellow onion, finely diced
- 5 med. garlic cloves, finely chopped
- 4 c. fresh or frozen cranberries (about a pound)
- 1/2 c. dried cranberries (about 2.5 oz.)
- 1/2 c. (packed) dark brown sugar
- 1 1/2 c. cranberry juice
- 1/4 c. (good) balsamic vinegar
- 1/4 c. port
- 1 1/2 t coarse salt
- 1 1/2 t coarsely cracked black pepper
- 1/2 t ground allspice
- 1 small cinnamon stick
- 1 nickel-sized slice of ginger
- 2 whole cloves
Direcciones
- 1. Heat oil in large non-reactive saucepan. Add onion, cook over mod. heat, stirring occasionally, until translucent, about 7 min. Add garlic and cook, stirring, for 2 min. Stir in all cranberries, brown sugar, cranberry juice, balsamic vinegar, port, salt, pepper and allspice.
- 2. Tie the cinnamon stick, ginger and cloves in a small piece of cheesecloth (I was out of cheesecloth, so I put the ginger and cloves in a teaball, and just added the cinnamon stick by itself, as it was easy to fish out later). Add it to the saucepan and bring to a boil over mod. high heat. Lower the heat and simmer gently until thickened, about 35 min. Discard the spice bundle and let cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1103g | |
| Calories 822 | |
| Calories from Fat 100 | 12% |
| Total Fat 11.49g | 14% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 3524mg | 147% |
| Potassium 1056mg | 30% |
| Total Carbs 177.53g | 47% |
| Dietary Fiber 27.7g | 92% |
| Sugars 113.26g | 76% |
| Protein 6.14g | 10% |
