Roasted Fresh Cranberries
1 lb. of fresh Cranberries
1 cup of sugar
1 orange
2 cinnamon sticks
4 cloves
2 tbs. olive oil
Peal the rind off your orange and slice into 1-inch thin slivers. Mix orange slivers, cranberries, sugar, olive oil, cinnamon sticks and cloves in a large bowl.
Pour onto a parchment paper covered cookie sheet. (Use one with a lip so the juice will be contained in the oven) Roast in a pre-heated 400 degree oven for 15 minutes.
Use as a side dish or pour it over my Thanksgiving Pot Pie Recipe!
- see how to make it -
- download this recipe -
1 cup of sugar
1 orange
2 cinnamon sticks
4 cloves
2 tbs. olive oil
Peal the rind off your orange and slice into 1-inch thin slivers. Mix orange slivers, cranberries, sugar, olive oil, cinnamon sticks and cloves in a large bowl.
Pour onto a parchment paper covered cookie sheet. (Use one with a lip so the juice will be contained in the oven) Roast in a pre-heated 400 degree oven for 15 minutes.
Use as a side dish or pour it over my Thanksgiving Pot Pie Recipe!
- see how to make it -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
