There’s nothing quite like a light Aperol apéritif to kick off your meal. If you’re looking to shake up your pre-dinner drink, try out this lightly alcoholic, citrus-filled cocktail.This recipe is courtesy of Sparkling Ice.
SKYY Infusions Coastal Cranberry captures the bright essence of cranberry with a dry, alluring aroma, and lively taste that is both sweet and tart, giving the cocktail a festive twinkle.This recipe is courtesy of SKYY.
Created by Jane Delaney, founded of eMeals, this chutney recipe is an easy, make-ahead dish to keep on hand whenever a side of cranberry is craved for: with roast chicken, turkey, or as a condiment on a sandwich.
Culinary Content Network blogger Desserts Required writes, "I think my friend's email summed up my Cranberry Cheesecake when he wrote in the subject line, 'Berry INSANE Cheesecake' and the only message written was, '...'nough said!!!'" Use this recipe for Thanksgiving, or for all those delectable leftovers. (And don't forget that now's the time to practice, you want it to be perfect for the big day.)
This cranberry orange jam serves as such a simple but sumptuous host/hostess gift or wonderful side dish. You can make the jam, put it in mason jars and gift it. Your host will love that you took the time to make something special instead of just bringing a bottle of wine. This recipe is courtesy of OMG Yummy
Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
Mostarda in various forms appears all over Italy. It is an "agrodolce" relish (bittersweet, or sweet and sour), most commonly made from fruit, fresh, dried, or candied — quince, pears, apples, even grape must, and mixed with wine and mustard. La Cucina Italiana published a short informative article on the history of mostarda, which apparently was a favorite of Catherine de Medici, who included a jar in her dowry trunk when she travelled to France to marry the son of the king in 1533.
I've made different variations of mostarda on several occasions. Mostarda is customarily served in the fall, often paired with boiled meats. Once I made a batch, I found plenty of ways to use it — you could serve it with grilled or roasted chicken or pork, include it in an antipasti platter, serve it with some great cheeses, or grill some radicchio and brush some on just before serving. Here, I've created a version using native Maine cranberries from Ricker Hill Orchards, perfect for your Thanksgiving table.
See all cranberry recipes.