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Cranberries with (for a change) fish, squash, pork.

Right now, fresh cranberries are abundant. But when December passes, the fresh berries unfortunately fade from the market. Smart cooks freeze a few extra bags when berries are plentiful so their bright-tart flavor can sparkle in a range of dishes in future months. Here we use them with fish, squash, and pork.

Sole with Cranberry Butter Sauce

3 tablespoons sugar

1 cup fresh or frozen cranberries

1/2 teaspoon ground coriander

1/4 teaspoon fennel seed

1 cup regular-strength chicken broth

1 pound sole fillets

About 1/4 cup all-purpose flour

1/2 cup (1/4 lb.) butter or margarine

2 to 3 tablespoons salad oil

1/3 cup minced shallots

In a 1- to 1-1/2-quart pan, combine sugar, cranberries, coriander, fennel, and broth. Bring to boiling over high heat; cover pan, remove from heat, and set aside.

Rinse sole and pat dry. Lightly dust with flour. In a 10- to 12-inch frying pan over medium-high heat, melt 1-1/2 tablespoons butter with 1-1/2 tablespoons oil. Add about half the fish; cook until fish is opaque in thickest part (cut to test), about 1 minute on a side. Place on serving dish; keep warm. Cook remaining fish, adding butter and oil as needed; transfer from pan to serving dish.

Add 1 tablespoon of butter and the shallots to pan; stir over medium heat until shallots are soft. Add cranberry mixture and boil, uncovered, until reduced to 3/4 cup. Reduce heat. Add remaining butter in 1 piece and stir constantly to incorporate it into sauce. Butter thickens sauce; do not let sauce stand over heat without stirring. Pour sauce over fish; serve at once. Makes 4 servings.

Spaghetti Squash with

Stir-fried Cranberry Chutney

1 spaghetti squash (about 2-1/2 lb.)

2 tablespoons melted butter or margarine

3 tablespoons orange juice

1/2 teaspoon grated orange peel

1/2 cup sour cream

Cranberry chutney (recipe follows)

Pierce spaghetti squash with fork in several places. But in a 9- or 10-inch pie pan and bake in a 350[deg.] oven for 30 minutes. Turn squash over and continue baking until squash is soft when pressed, 30 to 45 minutes longer. Cut squash in half lengthwise; remove and discard seeds. Using forks, lift out squash strands and place in a bowl.

Stir together butter, orange juice, and orange peel; and mix. Place in a warm serving dish. Spoon sour cream over squash, then top with a band of cranberry chutney. Serves 8.--Chalida anusasananan, San Mateo, Calif.

Cranberry chutney. In a 10- to 12-inch frying pan, melt 2 tablespoons butter or margarine over medium heat. Add 1/2 cup chopped onion; stir until soft. Add 3/4 cup chopped fresh or partially thawed cranberries, 1/4 cup sugar, 3/4 teaspoon cumin seed, and 1/8 teaspoon ground allspice. Stir over medium heat until cranberries are glazed and hot, 3 to 5 minutes.

Spareribs with Cranberries

2 tablespoons salad oil

3-1/2 to 4 pounds country-style pork spareribs

2 large onions, thinly sliced

1 tablespoon minced fresh ginger

2 cloves garlic, pressed or minced

1-1/2 cups water

3 tablespoons soy sauce

1/4 cup sugar

1 cinnamon stick (3 in.)

2 strips (1/2 by 3 in.) pared orange

peel (orange part only)

2 cups fresh or frozen cranberries

1/2 cup orange juice

1 tablespoon cornstarch

Orange slices

Pour oil in a deep 12-inch frying pan or 5- to 6-quart pan; place over medium-high heat. Add spareribs, turning to brown all sides. Remove meat from pan; set aside.

Add onions, ginger, and garlic to pan; cook, stirring, over medium heat until onions are limp. Add water, soy, sugar, cinnamon, orange peel, and browned meat. Cover and simmer until meat is almost tender, turning occasionally, about 1 hour. Stir cranberries into pan juices; cover and simmer until meat is very tender when pierced, about 30 minutes longer.

Lift out meat and place on warm serving platter. Skim off and discard fat from pan juices. Stir together orange juice and cornstarch; add to pan juices, stir until boiling, and pour over meat. Garnish with orange slices. Makes 4 to 6 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1985
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