It’s that time of year again. You’re worried about roasting the perfect turkey and making gravy without lumps. With all the fuss over the bird, it’s easy to overlook one of the more colorful and delicious side dishes of the Thanksgiving holiday: cranberry sauce.
Not only can this recipe be made ahead, but it is also quick and easy. Don’t believe me? Check out my demonstration on how to make cranberry chutney on Charlotte Today by clicking here. Although be forewarned…with a recipe this easy there is no excuse to use cranberry sauce from a can this year.
In the past, I’ve made a simpler version of this slaw as a topping for fried fish tacos. I toss thinly sliced red cabbage with fresh lime juice, a little honey, and ground cumin to make a refreshing accompaniment to hot and crispy fried fish. Wrapped in a warm flour tortilla, it makes my mouth (and my belly) very happy.
I am typically not a fan of eating a salad as my main entrée. Quite honestly, I’ve had a lot of bad ones. It usually plays out something like this: I somehow manage to subdue my gluttonous urges and opt for a salad over a deliciously large cheeseburger with greasy french fries. I proudly pat myself on the back for being such a healthy person and shortly thereafter, a sad-looking plate of droopy lettuce, too much dressing, and a cold rubbery meat is placed in front of me. Frankly this is often times too much to bear as I think about that juicy cheeseburger and those golden fries that would have totally been worth the extra 6 miles in the gym.
So it was with great purpose that I set out to use up some leftover salmon by making a dinner salad. I looked for the freshest spinach in the grocery store, toasted almonds, carefully cut oranges, and even made salad dressing to make sure that my entrée salad was far from disappointing.
I’m trying to savor this holiday season, but the days keep slipping away. My job at the catering company is keeping me busy with holiday parties and I’ve been fortunate enough to have a packed calendar in regards to cooking classes. Despite not enough hours in the day, things are good. Well, good except for in my kitchen.
With all this work, I’ve had precious little time to play around in the kitchen this holiday season. There have been no afternoons spent baking cookies and far too few special holiday meals. Which is why when I found myself with a free hour this past weekend, I promptly baked a loaf of cranberry orange bread.