Thanksgiving is never complete without our favorite recipes! Cranberries add that unique sweet and tart tanginess to a deliciously savory turkey dinner. Here are two Thanksgiving Day cranberry recipes that are crazy-good crowd-pleasers.
4 Cups Cranberries
2 Peeled & Chopped Pears
2 Cups Water
1 Cup Sugar
1/2 Tsp Ground Cardamom
Simmer the cranberries, chopped & peeled pears, water, sugar, and 1/2 teaspoon of ground cardamom over medium heat until the berries pop and the sauce thickens. The cooking time is approximately 25 minutes. Cool covered in the refrigerator before serving.
4 Cups Cranberries
1/2 Cup Sugar
2/3 Cup Diced Celery
2/3 Cup Apple
2/3 Cup Chopped Parsley
Pulse the cranberries and sugar in a food processor until they’re good and chopped. In your serving dish, toss with the celery, apple, and chopped parsley. Serve and enjoy!
Like a weird orange tomato (but actually a berry), with thick edible skin and firm insides, persimmons can be eaten raw or cooked. Here are some great suggestions for how to enjoy this berry delicious seasonal… well, berry. It’s true, morphologically (a word we had to look up that means ‘relating to the form or structure of things’), persimmons are, in fact, berries. Anyway, on with the eats.
- ROAST-Y: Persimmons can be roasted with cinnamon and ginger. Cut ¼” thick slices and bake them in the oven on a baking sheet at 400° for 20 minutes. Serve as a unique and subtly sweet side to some savory pork or chicken.
- SALAD-Y: Or enjoy your persimmons in a salad! Pair them with pomegranate arils, mango, and/or dried cranberries, with green leafy lettuces and dressings of your choice. We recommend some oil and a drizzle of balsamic vinegar, and maybe even some feta cheese 🤤.
- SANDWICH-Y: You can also replace tomatoes in a grilled cheese sandwich, ideally with some white cheddar or goat cheese and some coarse mustard, for a ridiculously easy yet surprisingly gourmet meal.
- ALONE-LY: Or just eat them raw, with or without skin! Unlike their Hachiya variety fam, Fuyu persimmons do not need to be soft to be palatable. High in vitamins A and C, beta carotene, lycopene, manganese, potassium, and copper, these fruits are a mouthful. Really.