TirithRR wrote:
Bigdaddyjug wrote:
I'm also using AB's brining and cooking instructions for my turkey. i used it last year, overcooked the bird by an hour (thermometer malfunction) and it was still juicy and delicious.
We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.
We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.
I'm not a fan of cranberry sauce, but my cousin used to bring a cranberry relish to thanksgiving dinner. It was great. Cranberries, orange juice and zest, I think some lemon juice and sugar. Not 100% what else was in it. Just remember it being sour, sweet, and chunky.
That's how this one comes out. The pomegranate juice has a very complex flavor that replaces the citrus and the sugar while also re-enforcing the red color. I've made a version with orange juice, ginger ale, orange zest and cinnamon. It's also pretty easy to make, but not nearly as easy as just cranberries and pom juice and a cinnamon stick.
