Ingredients

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

Directions

In a small saucepan over medium heat, add pears and cranberries and cook until soft; 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through a fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

INGREDIENTS

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

PREPARATION

In a small saucepan, add pears and cranberries and cook until soft, 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

This spicy sauce is perfect for a south-of-the-border themed Thanksgiving. Try it with a chipotle glazed turkey, corn bread jalapeño stuffi ng, corn mashed potatoes, and green chili gravy.

INGREDIENTS

2 cups fresh cranberries
¼ cup light brown sugar
1 teaspoon cumin
½ cup tequila
1 cup water
1 medium jalapeño, roasted, seeded and chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Place first 5 ingredients in a sauce pan and cook until cranberries begin to burst. Reduce heat to medium low and simmer for about 15 minutes. Take off heat, and add jalapeño and cilantro, and combine.

INGREDIENTS

2 cups fresh sage leaves
1 cup dried cranberries
½ cup pecans, toasted
1 cup Walnut or Pecan oil
Salt

PREPARATION

Place all ingredients in a food processor and blend until everything is incorporated.
Season with salt to taste.

Makes about 24 rolls

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2 1/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
½ cup dried cranberries
½ cup fresh sage, chopped fine
¼ cup walnuts, chopped fine
2 tablespoons olive oil
1 egg white  plus 2 tablespoons water for shiny tops

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface and knead  a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 30 minutes.  Mix egg white and 2 tablespoons water and use it to brush tops of rolls. Bake rolls for about 20 minutes or until rolls are golden brown in a 450° oven that has been preheated for at least an hour.

2 cups water
2 cups granulated sugar
1 cup fresh cranberries, washed
1-2 sprigs fresh thyme

PREPARATION

Place water, sugar and cranberries in a medium saucepan over high heat. Bring to a boil. Reduce heat to medium. Once all the sugar has dissolved, turn off the heat and add thyme sprigs. Cover your pan and steep to desired strength. Strain out your thyme and cranberries, and allow to cool. Bottle and refrigerate.

INGREDIENTS

three cups of apple cider
¼ c fresh cranberries
5-6 fresh bay leaves
1 cinnamon stick
a few cloves and a pinch of nutmeg

PREPARATION

We pair this drink with a good book. On the stove, pour three cups of apple cider into a pan. Add ¼ c fresh cranberries, 5-6 fresh bay leaves, one cinnamon stick, a few cloves and a pinch of nutmeg. Cook on a light boil for about five minutes, strain and serve. No garnish, no fuss!

INGREDIENTS

8 oz vodka
1 tsp crushed fresh cranberries
2 oz rosemary syrup

PREPARATION

These crantinis are perfect for a sophisticated and simple evening alongside Ginger Apple Crusted Pork Loin as the main course. In a shaker, mix 8 oz vodka, 1 tsp crushed fresh cranberries, and 2 oz rosemary syrup (see “Hot Herb Trends” section for recipe). Shake well and strain into four martini glasses. Serve garnished with sugared rosemary skewers and a cranberry. (See “Hot Herb Trends” section for recipe.)