November 14th, 2007
Cranberry Cointreau Sauce
(Yield: 2 cups)
1 12 ounce bag organic cranberries
1 cup organic cane sugar
½ cup Cointreau
½ cup filtered water
½ cup toasted chopped pecans
Wash the cranberries and discard any unripe or overripe berries. Combine water and sugar in medium saucepan. Bring to boil stirring to dissolve sugar. Add cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat, cover pan with lid and cool to room temperature. Toast pecans in dry nonstick frying pan. Add to cooled sauce. Refrigerate until serving time. Can be made 3-4 days in advance.
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Vegetarian Recipes for a Thanksgiving Table
from Martha Rose Shulman , award-winning cooking writer, food consultant in Berkeley, Calif., and author of numerous cookbooks, including several vegetarian books and the just-released Mediterranean Harvest.
There are always vegetarians at my holiday table, and even if there weren’t, I would always serve these two recipes. I don’t think I’ve ever served a holiday meal without them. They’re both substantial enough to act as the main sustenance for the vegetarians at the table; and they’re great side dishes for the turkey eaters. In fact, I use the mushroom ragout as my gravy.
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