Thursday, November 19, 2009
In honor of Thanksgiving coming I cooked up some tasty and easy dishes to enjoy along with a deliciously juicy roast turkey, a recipe I'll post soon too. The first of which is insanely easy and delicious. This dish was inspired by something a friend brought to a potluck I hosted a few years ago. It looked so beautiful in the glass dish and as I thought about it seemed so easy to make so I put together this version of my own.
2 1/2 cups fresh cranberries
1 cup granulated sugar
1 tsp ground cinnamon
1. Whisk together cinnamon and sugar. Wash and dry the cranberries. Wash kumquat ans slice them into thin discs. Preheat oven to 300F.
2. Spread cranberries in an even layer in the baking dish. Place kumquats on top of the cranberries and even pour the cinnamon and sugar mixture over the berries and kumquats.
3. Place in the preheated oven and bake for an hour or until the sugar turns to a syrup. Remove from oven and let cool for 1 hour. Can be served at room temperature or slightly warmed.
I had some trouble finding kumquats but was able to at Whole Foods. If you can't find them some orange zest and a tbsp of orange juice can be tossed with the cranberries before adding the sugar to the baking dish. This is a deliciously tart treatment for cranberries that really preserves their great tart flavor and plump shape. It can easily be made the day before, refrigerated overnight and brought up to room temperature before serving.