I'm making a little bit of cranberry sorbet (possibly with port) tomorrow as a palate cleanser and need suggestions for completing the dish-- maybe a complementary flavor of sorbet, a little savory cookie, or something else? [more inside]
posted by acidic
on Nov 23, 2011 -
I'm embarrassed to use up a question on this Can I Eat This-filter, but...
So I have some bags of cranberries in the freezer... that have been there since last year.
Can I use them in making cranberry sauce without courting death or intestinal discomfort?
posted by canine epigram
on Nov 19, 2011 -
Years ago, I went to my aunt's house, and she made this really fun Jello mold that was red and had bits of food-processed cranberries, walnuts, celery, and pineapple bits. It was soooo delicious! Since then I've tried to replicate it a few times, all to no avail. Each time, the Jello doesn't set and it comes out like basically a cranberry sauce that tasted like whatever Jello flavor I use. Can anyone point me to a good recipe AND include some tips for success? Many thanks in advance!!
posted by choochoo
on Nov 22, 2009 -
Mom left me bogged down with more than a quart of cranberry leftovers after Thanksgiving. I would relish recipes for exciting things to do with it. [more inside]
posted by olinerd
on Nov 26, 2007 -