I’ll bet the turkey battle has crossed your mind more than once during the past few weeks. You may even be experiencing turkey fever by now.
Fresh! Frozen! Organic! Free-range! With or without a pop-up timer! The choices are endless. Eventually, you will buy at least one turkey for your holiday feast.
Most likely you’re already debating which recipe to follow. I know it’s hard to decide—there are so many. I’ve tried them all—marinating it, deep frying it, smoking it, wrapping it in bacon, cooking it on a can of beer, stuffing it with traditional dressing, stuffing it with dried fruits and chestnuts, soaking it in whiskey or even buying a fully cooked one from a gourmet shop.
I still have yet to find a recipe that will turn a turkey into a gourmet meal—a turkey is still turkey. No, I’m not asking you for a new promising recipe. I’ve already given up.
So I’m going to leave you to fight with the big bird and to follow whatever recipe you choose. I doubt you’ll create a miracle and turn that bird into a beef tenderloin or a rack of lamb, maybe not even a chicken.
But trust me, if you serve your turkey with my cranberry sauce I promise you that your turkey will be given two thumbs up. (You can’t tell my mother about this or she will never share any more of her secrets with me.)
Mom’s Cranberry Sauce
1 bottle of Ruby Port
1 ½ cups sugar
2 cups (1 pack) fresh rinsed cranberries
1 tbsp. frozen concentrated orange juice (do not dilute)
1 ½ tbsp. fresh ginger—grated
4 medium garlic cloves, minced
Place the wine and sugar in a pot. Bring to a boil until sugar dissolves, stirring occasionally.
Add the rest: cranberries, orange juice, ginger and garlic.
Cook over low-medium heat until reduced to 3 cups.
Press the mixture through a fine sieve over a bowl.
Add the residual from the sieve back into the strained mixture.
Place in a nice serving bowl, cover and refrigerate for 24 to 48 hours before serving.
Follow my upcoming blogs for more delicious holiday recipes.
Gobble, Gobble, Gobble…Happy Cooking!