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turkey ballotine| wild rice |
roasted acorn squash | cranberry conserve |
slow-baked pears

Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Cranberry Conserve
Adapted from Rozanne Gold

Yield: 12 servings, about 4 1/2 cups

1 cup unsulfured molasses
6 cups fresh cranberries
1 whole nutmeg

Put 3 cups water and molasses in a medium pot. Bring to a boil. Add cranberries and return to a boil.

Lower heat to a simmer. Add a pinch of salt and a grinding of black pepper. Cook for 15 minutes, until all the cranberries have popped and sauce has thickened. Do not overcook, as sauce will thicken more when cold.

Using a small nutmeg grater, grate the nutmeg so that you have almost 1/4 teaspoon. Stir into cranberries. Cover and chill. (It will improve with age.)

To serve, spoon into serving dish or bowl. Grate more nutmeg on top.

turkey tips home | rozanne gold 's tips |
turkey ballotine | wild rice with five-hour onions |
roasted acorn squash and carrot purée | cranberry conserve | slow-baked pears, sauternes aspic

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