Topple Tasteless Thanksgiving Turkey

Nov. 15, 2011 - PRLog -- Turkey stands supreme as the center of traditional Thanksgiving, with a wide array of predictable but dependable sides to complement it: mashed potatoes, collard greens, candied yams…the list goes on. But let’s face it – the taste of turkey, even cooked by an expert hand, just doesn’t do a ton for the taste buds. It’s not that it tastes bad, of course, but that essential bird of late November hardly has an enthralling flavor. And unfortunately, while gravies can be concocted and altered, they tend to end up having a similar character.

This year, you can put an end to the humdrum monotony of tasteless turkey AND impress your guests with unique garnishes perfectly suited to the occasion from “The Best Little Book of Preserves & Pickles” by three-time James Beard award winner Judith Choate. Mrs. Choate, a doyenne of American cooking, recommends adorning your turkey with novel takes on Thanksgiving favorites, such as replacing traditional cranberry sauce with a delicious Cranberry Orange Conserve (see recipe below). Even better, you can preserve the conserve in jars that make perfect parting gifts for Thanksgiving guests.

You can learn more about “The Best Little Book of Preserves & Pickles: Easy Jams & Jellies, Chutneys & Condiments, Sauces, Spreads & Syrups” at www.PreservesandPickles.com. Other delicious Thanksgiving recipes include Shaker Lemon Sauce (great with mincemeat pie), Red Hot Apple Syrup, Horseradish Jelly, Condensed Onions, Nouvelle Catsup, Vidalia Onion Pickle, Fruit Relish, Pennsylvania Corn Relish, Spiced Cranberry Relish, Cranberry Rum Sauce (to serve over ice cream), Fresh Beet Relish, Zucchini Relish, Celery Apply Chutney, Spiced Cranberry Cassis, Spiced Cherries, Sugared Chestnuts, Ginger Pear Butter, Apple Butter, Pumpkin Ginger Marmalade, & many, many more. Contact Daniel@RedRockPress.com for more information.

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CRANBERRY ORANGE CONSERVE
Quantity: Six ½-pint jars

Always on our table at Thanksgiving and Christmas, but a tasty garnish for meats, poultry and game all year long. I like to add a cup of Cranberry Orange Conserve to the batter when I make a pound cake.

1 whole orange, preferably organic, seeded and finely chopped
1½ cups white sugar
1 cup fresh orange juice
4 cups whole cranberries, preferably organic
1 cup brown sugar
1 cup raisins, preferably organic
1½ cups chopped pecans

Combine the chopped orange, white sugar and orange juice in a heavy saucepan over medium heat. Cook for approximately 20 minutes, or until orange peel is soft. Add cranberries, brown sugar and raisins. Cook until the mixture comes to a boil, stirring frequently. Lower heat and cook at a low boil for about 10 minutes, stirring constantly, until mixture thickens. Remove from heat and stir in pecans. Immediately pour into hot sterilized jars and secure caps. Conserve can be stored up to 6 weeks in the refrigerator, 6 months frozen and 1 year if using water-bath preserving method; for specific guidelines, email Daniel@RedRockPress.com.

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Dan Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
www.PreservesandPickles.com