Orange halves with cranberries
As promised to John Galt (how can I refuse anything to a guy with a name like this?), here's the recipe I found in a Belgian cookbook, to be used as a side with wild game, Thanksgiving turkey or boar.
I am going to follow the recipe myself, but instead of my usual method of cook+take pictures->post after ready I'll write it down here first, as time is of the essence before preps for Thanksgiving dinner start.
1 to 1.5 cups Bilberries or Cranberries in Syrup
4 oranges
1. Slice the oranges in half horizontally. Use a grapefruit spoon or other sharp spoon to scoop out the flesh of the fruit and reserve. Discard as much of the tough membrane and seeds as possible
2. Warm the berries in small saucepan and drain.
3. Combine the reserved orange pulp with the berries and fill up the orange halves.
Serves 4 to 8.
Bilberries or Cranberries in Syrup.
Bilberries, which grow in Belgium are a little sweeter than cranberries and a little tarter than blueberries. [...]Wild bilberries are not easily come by in US. Canned Scandinavian lingonberries that can be found in specialty stores are close substitute, and cranberries, although not as finely flavored, can replace bilberries in the recipe.
1/2 pound of cranberries, rinsed and picked over
3/4 cup of sugar
1. Place the berries and sugar in medium-sised saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat and cook for 1 more min. Drain the berries, reserving the liquid, and set aside.
2. Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 min. Pour over the berries and allow to cool. The berries will keep for several days in the fridge.
Update:
Here's the result. The magnificent bird this has accompanied was kindly supplied by kisochka_yu. Sorry, my photo-storage site is having a Thanksgiving hangover - it uploads pictures selectively. So you'll just have to believe me - the bird WAS magnificent.
Happy cooking!
I am going to follow the recipe myself, but instead of my usual method of cook+take pictures->post after ready I'll write it down here first, as time is of the essence before preps for Thanksgiving dinner start.
1 to 1.5 cups Bilberries or Cranberries in Syrup
4 oranges
1. Slice the oranges in half horizontally. Use a grapefruit spoon or other sharp spoon to scoop out the flesh of the fruit and reserve. Discard as much of the tough membrane and seeds as possible
2. Warm the berries in small saucepan and drain.
3. Combine the reserved orange pulp with the berries and fill up the orange halves.
Serves 4 to 8.
Bilberries or Cranberries in Syrup.
Bilberries, which grow in Belgium are a little sweeter than cranberries and a little tarter than blueberries. [...]Wild bilberries are not easily come by in US. Canned Scandinavian lingonberries that can be found in specialty stores are close substitute, and cranberries, although not as finely flavored, can replace bilberries in the recipe.
1/2 pound of cranberries, rinsed and picked over
3/4 cup of sugar
1. Place the berries and sugar in medium-sised saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat and cook for 1 more min. Drain the berries, reserving the liquid, and set aside.
2. Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 min. Pour over the berries and allow to cool. The berries will keep for several days in the fridge.
Update:
Here's the result. The magnificent bird this has accompanied was kindly supplied by kisochka_yu. Sorry, my photo-storage site is having a Thanksgiving hangover - it uploads pictures selectively. So you'll just have to believe me - the bird WAS magnificent.
Happy cooking!