INGREDIENTS:

• 2 large navel oranges
• 1 12-ounce bag cranberries
• 1 cup sugar
• ½ cup (2 ½ ounces) chopped crystallized ginger
• 1 3-inch cinnamon stick

DIRECTIONS:

1. Grate zest from 1 orange.  Squeeze juice from both oranges.  Add water to juice to measure 1 cup.

2. Bring cranberries, juice mixture, sugar, ginger, and cinnamon to a boil in a heavy-bottomed medium saucepan over medium-high heat, stirring often to dissolve sugar.  Reduce heat to medium and cook, stirring often, until berries burst and juices are syrupy, about 10 minutes.  Transfer to a medium bowl.

3. Cover and refrigerate until chilled, at least 4 hours.  Serve chilled or at room temperature.  (Cranberry sauce can be made, refrigerated in a cover container, up to 2 weeks ahead.)

SERVES 8 TO 10

INGREDIENTS:

• ½ cup pomegranate seeds (from about 1 large pomegranate)
• 2 tablespoons chopped sweet onion
• ¼ cup chopped walnuts, toasted
• 1 tablespoon orange zest
• 1 tablespoon olive oil
• 1 tablespoon lime juice

DIRECTIONS:

1. Combine all ingredients in a small bowl. 

2. Season with salt and pepper to taste, and serve with salmon.

INGREDIENTS:

• 3 pounds turkey wings
• Giblets (neck, heart and gizzard, but not liver) from 1 whole turkey (optional)
• 1 tablespoon vegetable oil
• 1 medium onion, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 medium celery rib with leaves, coarsely chopped
• 4 sprigs fresh parsley
• ½ teaspoon dried thyme
• ¼ teaspoon whole peppercorns
• 1 small bay leaf

DIRECTIONS:

1 Cut turkey wings between joints with a large, heavy knife.  (If you have a cleaver, chop wings into 3-inch pieces, too.)

2. Heat oil in a large pot over medium-high heat.  In batches, add turkey wings (and biblets, if using) and cook, turning occasionally, until browned, about 10 minutes.  Transfer to a plate.

3. Add onion, carrot, and celery to pot and cook, stirring occasionally, until lightly browned, about 10 minutes.  Return turkey to pot.  Add enough cold water to cover ingredients by 1 inch (about 2 ½ quarts).  Bring to a boil over high heat, skimming off foam from top of stock.

4. Add parsley, thyme, peppercorns, and bay leaf.  Reduce heat to very low.  Simmer, uncovered, until stock is fill flavored, at least 3 and up to 6 hours.

5. Strain through a wire sieve into a large bowl.  Cool, cover, and refrigerate.  Remove the layer of fat from surface of cooled stock before using.  (The stock can be made up to 3 days ahead, covered, and refrigerated.  Or transfer cooled stock to 1-quart airtight containers and freeze for up to 3 months.)

MAKES ABOUT 2 QUARTS

Try this with our Pretty in Pink Tiramisu!

INGREDIENTS:

• 2 6-ounce packages ripe raspberries
• ¾ cup sugar
• Pinch of salt
• ½ cup (1 stick) unsalted butter
• 5 large egg yolks, lightly beaten
• 3 teaspoons fresh lemon juice

DIRECTIONS:

1. In a medium bowl, mash berries, sugar and salt with a pastry blender, potato masher, or fork.

2. Melt butter in a heavy medium-sized saucepan over medium heat.  Reduce heat to medium-low and whisk in raspberry mixture and yolks.  Cook, whisking frequently at first and then constantly at the end, until thickened, 8 to 10 minutes.  (Do not allow the mixture to boil.)

3. Immediately pour curd through a coarse strainer into a bowl, pressing hard on the solids to extract as much liquid as possible.  Let cool to room temperature, whisking occasionally.  (The curd will continue to thicken as it cools.)  Stir in lemon juice.  Refrigerate, covered, until ready to serve.

MAKES 1 ½ CUPS

Try this with our Pretty in Pink Tiramisu!

INGREDIENTS:

2 pints fresh ripe blueberries

½ cup confectioners’ sugar

¼ cup water

2 tablespoons fresh lemon

DIRECTIONS:

1. In a large saucepan over medium-high heat, bring blueberries, sugar, and water to a boil, stirring occasionally.  Boil 1 minute. 

2. Transfer mixture to a bowl and stir in lemon juice.

3. Serve warm, or cool to room temperature, chill and serve cold. (The sauce may be made up to 1 week in advance, kept covered and chilled, and gently reheated.)

MAKES 4 CUPS

INGREDIENTS:

• 12 pears (cored) and chopped (not peeled)
• 2 cinnamon sticks
• 1 cup pear juice
• Pinch salt

DIRECTIONS:

1. Place pears, juice, cinnamon sticks, and salt in a pot with a lid that you can put in the oven.  Place in a preheated 250°F. oven for about 2-3 hours till pears are very soft. 

2. Remove cinnamon sticks and purée pears using an immersion blender or food processor. 

3. Press the pear butter through a strainer so it is a smooth paste, consistent and cool.

*You can freeze this in ice-cube trays or small containers to warm and serve

SERVES 4

INGREDIENTS:

• 1/3 cup sugar
• ½ teaspoon dry mustard powder
• 1/3 cup distilled white vinegar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• ½ canola oil
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. In a small bowl whisk together the sugar dry mustard, distilled white vinegar, apple cider vinegar, and Worcestershire sauce until the sugar has dissolved.

2. Slowly add the oil in a stream, whisking to emulsify.

3. Refrigerate until ready to use.

MAKES 1 CUP

• 3 tablespoons packed dark brown sugar
• 2 tablespoons balsamic vinegar
• ½ ounce bittersweet or semisweet chocolate finely chopped

DIRECTIONS:

1. In a small saucepan over medium-high heat, bring sugar and vinegar to a boil,whisking until sugar is dissolved.  Reduce heat and cool t a low boil for 4 minutes.

2. Remove pan from heat, add chocolate, and whisk until smooth.

3. Use immediately, or cool to room temperature, transfer to a glass jar, and refrigerate for up to 2 weeks; gently reheat before serving.

MAKES A SCANT 2 TABLESPOONS

• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons sweet orange marmalade
• 1 tablespoon sifted powdered sugar
• Grated zest of ½ orange

 DIRECTIONS:

1. Beat butter with a spoon, an electric mixer, or a food processor until fluffy.  Add marmalade, sugar, and zest; beat until just blended.  Scrape into a 4-ounce mold or serving bowl.

2. Serve immediately, or refrigerate covered (can be made up to 2 days ahead.)

3. To serve, let stand for 15 minutes at room temperature.  Spread on Double Orange Whole Wheat Scones.

MAKES ABOUT 2/3 CUP

INGREDIENTS:

• 2 broccoli crowns
• 1/4 C pecan pieces
• 1/4 C craisins
• 1/4 C Sendik’s Creamy Vidalia Onion Salad Dressing
• Garnish with shaved parmigiano reggiano

DIRECTIONS:

1. Chop brocolli crowns into small bite size pieces.

2. Toss brocolli in a serving bowl with pecans, cranraisons and Sendik’s Creamy Vidalia Oinion salad dressing. Refrigerate until ready to serve. Before serving top with freshly shaved parmigiano reggiano.

SERVES 4