Text 32024, 109 rader
Skriven 2009-12-09 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cranberry sauce
=======================
-=> Quoting Hap Newsom to Dave Sacerdote <=-

 ML> canned jellied with the circumferential can marks still visible.

 HN> YICK!
 HN> When I was a kid that was always at the Thanksgiving 
 HN> and Christmas tables...open a can schlorp it onto a
 HN> plate and cut it either into half cylinders, or round
 HN> slices and serve. I thought it was way to sweet and 
 HN> just plain nasty. Anne however loves it, loves cranberries
 HN> and I have it on the table for her....I'd rather make
 HN> something with fresh cranberries. As a kid I was always
 HN> forced to have some on my plate...and I had to eat it..
 HN> to this day I still think it's yicky!
         
I agree. Cranberries, a little water, a little sugar, possibly an
extra ingredient (or not), boiled until about half the berries have
popped. Fresh or frozen commercial berries are fine, picking your
own wild ones is better and finding low bush cranberries (lingon
berries) is the best of all.

And the sauce is good with a lot of other foods besides turkey:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Brie in Puff Pastry with Cranberry Sauce
 Categories: Cheese, Pastry, Fruit, Liquor, British
      Yield: 10 Servings
 
           CRANBERRY SAUCE:
      1 lb Fresh or thawed frozen
           -cranberries (about
  4 1/2 c  -picked over
    1/4 c  Red currant jelly
    3/4 c  Demerara or
           -light brown sugar
      2 tb Fresh lemon juice
      2 tb Kirsch or brandy
           PASTRIES:
      1    Wheel (2-pound) firm Brie
           -(rind intact), chilled
      2 pk (17 1/4-ounce) frozen puff
           -pastry sheets (4 pastry
           -sheets), thawed
      1 lg Egg, beaten lightly
 
  Make cranberry sauce: In a large saucepan simmer sauce
  ingredients, stirring frequently, until thickened, about 20
  minutes. Transfer sauce to a heatproof bowl and cool. Cranberry
  sauce may be made 1 week ahead and chilled, covered.
  
  Put Brie on a work surface and with a 2-inch round cutter cut out
  10 rounds, pressing scraps together as necessary. Press thumb deep
  into middle of each round to form a small indentation and fill
  each cavity with about 1 teaspoon cranberry sauce, reserving
  remaining sauce. Chill cheese rounds on a baking sheet.
  
  On a lightly floured surface unfold 1 pastry sheet (do not roll
  out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds.
  Transfer pastry rounds to another baking sheet and chill. Unfold
  remaining 3 pastry sheets and with a 5-inch round cutter cut out
  10 rounds (there will be pastry left over). Transfer pastry rounds
  to a third baking sheet and chill.
  
  On cleaned work surface arrange 1 large pastry round and brush top
  with some egg. Center 1 cheese round on pastry and wrap pastry up
  over cheese to form a 3/4-inch border on top of cheese. Brush
  border with some remaining egg and top with 1 small pastry round,
  pressing edges of dough together gently but firmly to seal. Brush
  round with some remaining egg and chill on a baking sheet. Make
  more wrapped Brie with remaining pastry and cheese rounds in same
  manner. Chill each wrapped Brie, uncovered, at least 30 minutes.
  Brie may be prepared up to this point 1 day ahead and chilled,
  covered loosely.
  
  Preheat oven to 425 F. and lightly grease another baking sheet.
  
  Bake Brie on baking sheet in middle of oven 15 minutes, or until
  puffed and golden. Cool Brie on baking sheet on a rack about 10
  minutes.
  
  Serve Brie warm with reserved cranberry sauce.
  
  Serves 10 as a first course
  
  From Cody's Wine Bar & Restaurant Windsor, England
  Gourmet Mag December 1995
  From: Kim
  Date: 11 Mar 97
  Meal-Master Format Recipes (Mailing List) Ä
 
-----







Cheers

YK Jim


... Are cranberries healthy?  I've never heard one complain.

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