I know Cranberry anything has really been 'done' but I have two things here......

G

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I need a TnT cranberry sauce recipe I think the excellent one I made last year was...Richards...but I can't find it.

What can I sub for cardamom seeds?

I love Melissa's cranberry salsa idea, this I will also do.

Firstly: We went out for Thanksgiving, Some ordered duck and some turkey. Both came with the same sides...the cranberry sauce was nothing impressive so I thought I would make the one for book club from Delia Smith's Christmas.....Bleh!! as far as I am concerned as it has very noticeable bits of orange skin in it. I will take this to the book club dinner but I would like a REALLY! nice one for our Christmas dinner....with out bits of orange peel or zest.

Secondly: I made a cranberry confit also from Delia. It is delicious but the cardamom seeds I thought I had have gone awol...I will buy some Monday and add...but what would you sub if you could not get them?

Cranberry Confit:

1 LB onions

4oz cranberries

1 clove garlic

1oz sugar

1oz butter

2 1/2 fl oz red wine vinegar

grated zest and juice of 1/2 large orange

1/4 tsp cardamom seeds, crushed

salt and pepper

Peel and cut up onions quite small. Melt butter in pot and add onions garlic and sugar. Slowly cook them about 15 mins...with lid on. Add the rest of the ingredients and cook gently another 15 mins....with lid on until all berries have burst then remove lid and cook for about 40 mins

Should end up as a thick sort of paste. Very good with venison and all meats...we eat this through out the year actually.

 
Richard, I am sure I usually use a cranberry sauce from you...if you have it could you post...TIA

 
I made a recipe that MUST have been a link from here, I just can't find it.Mama Stamberg's Cranberry

Mama Stamberg's Cranberry Relish. It was so easy; looked Really Pink; but it was devoured. Seriously only 2 Tbspn left. I am trying so hard to find the recipe. I am sure it was a posted here. I will definitely make it again. Thanks for whoever posted it.

I believe it was a recipe on npr?

It is different from Richards, and I think you could do both. Flavors / colors are very different

 
Curious and barb - that is the one I posted and have been making for a few years now. It is very yum

 
I ahve this and it is good thanks...but the other sauce one is eluding me.

 
Joanie, according to Cook's Thesaurus for the cardamom seeds,

"cardamom = cardamon = green cardamom Notes: Cardamom figures prominently into the cuisines of India, the Middle East, North Africa, and Scandinavia. It best to buy cardamom seeds still encased in their natural flavor-protecting pods, which you discard after you remove the seeds. You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly. Ground cardamom seeds are even less flavorful. Recipes that call for cardamom usually intend for you to use green cardamom, named for the green pods that encase the seeds. Some producers bleach the green hulls to a pale tan, but this makes them less aromatic. Brown cardamom is a similar spice that Indians use in savory dishes. Equivalents: One pod yields 1/6 teaspoon cardamom. Substitutes: brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon."

http://www.foodsubs.com/SpiceUniv.html

http://www.foodsubs.com/Photos/greencardamom5.jpg

 
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