Thanksgiving Recipes From 'Gourmet'

(CBS)  Spice up your Thanksgiving meal with Gourmet magazine's unique take on traditional Thanksgiving flavors. Try some cranberry, apple and walnut conserve, pumpkin mustard relish or spiced shallots and prunes.

Cranberry, Apple, And Walnut Conserve
Make: About 12 cups
Active Time: 15 minutes
Start to Finish: 25 Minutes

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

1½ cups water

3 cups turbinado sugar such as Sugar in the Raw

1 3-inch cinnamon stick

¼ teaspoon ground allspice

3 12-ounce bags fresh cranberries (2¼ lbs; about 11 cups)

3 Gala or Pink Lady apples

2 cups walnuts (6 ounces), toasted, cooled, and broken into small pieces

2 tablespoons Calvados or brandy.

Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5½ cups) in a 4-to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.

Meanwhile, peel and core apples, then cut into ¼-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

Cook's Note: Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.


Pumpkin Mustard Relish
Makes: About 4 cups
Active time: 25 minutes
Start to finish: 1 day

2 lbs. pumpkin or butternut squash, halved lengthwise, peeled, seeded, and cut into

½-inch cubes

1 cup sugar

1 cup water

½ cup dry white wine

½ golden raisins

2 tablespoons dry mustard (such as Coleman's)

Toss pumpkin with sugar and pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)

Simmer pumpkin mixture, water, and wine in a wide, 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

Cook's Note: Relish can be chilled up to 2 weeks.


Spiced Shallots and Prunes
Makes: About 3 cups
Active time: 20 minutes
Start to finish: 9 hours

1¼ lb. small shallots (about 24)

½ lb. pitted prunes (1 ½ cups)

½ ruby Port

¼ cup balsamic vinegar

1 3-inch cinnamon stick

½ teaspoon whole black peppercorns

¼ teaspoon allspice

Blanch shallots (not peeled) in boiling water, about 2 minutes, then drain in a colander and rinse under cold water to cool. Peel shallots, then combine with remaining ingredients in a 10-inch heavy skillet. Simmer, uncovered, over moderate heat, stirring occasionally, until shallots are tender, 20-25 minutes. Transfer to a bowl and cool. Chill, covered, at least 8 hours for flavors to meld. Discard whole spices. Serve at room temperature.

Cook's Note: Relish can be chilled up to 1 week.

For more information visit Gourmet Magazine on the Web.

[palousepilot]

I HAVE IT: Cranberry Mango sauce from the last Sunday show. It was on my TIVO, so I just re-ran it. Here's what happened:

He tossed what looked like a 12oz. bag of cranberrys into a sauce pan and said, "Cook with mangos OR figs and crisp apples OR dried apricots." (It looked to me like he had only cranberrys and mangos in the pan, but I couldn't be certain.)

Next he said, "Sweeten with honey, molasses or maple syrup ... maple syrup is my favorite." (He poured what appeared to be about one cup of maple syrup into the pan.) Next, he said, "Add a splash of OJ." (Again, it looked like he added about a cup of orange juice.) The sauce was bubbling quite well and after an indeterminate time, he poured the sauce into a dish. Most of the fluids had boiled away and the consistency, at that point was about like heavy syrup ... with fruit in it.

Hope this helps ... sorry I didn't think about TIVO until just now. I'm going to try it, but since I have no mangos on hand, I'll substitute small orange pieces.

Happy Thanksgiving

[usl647]

I believe he was making up the cranberry mango recipe as he went along. My suggestion:
1 bag fresh cranberries cleaned and yucky ones discarded. 1 ripe mango peeled and cubed.
2/3 cup maple syrup 1/3 cup orange juice.
Put in pot. Bring to boil (cooking as you would per directions on the cranberry bag). Taste and adjust. I am going to try this. If anyone else figures out a good one...please post!! thanks

[chrisa555]

I see numerous people would like the cranberry, mango, etc recipe. How do we go about getting this? I've been trying for the past four days, and still haven't gotten a response. HELP!!!!
Your viewers want a response.
Chris

[nalgene2]

would you please email me the recipe for the cranberry mango orange juice maple syrup. I'm looking forward to making this for Thanksgiving.
Have a great Holiday!

thank you,

[saraharm]

Please send the mango, cranberry, maple recipe...Thank you

[lynnborboa]

I would love to receive the recipe for the cranberry, mango, maple syrup creation.

[bon73sc]

May I please have the cranberry-mango-maple syrup recipe you had on Sunday Morning this week? It looked awesome. Just the ingrediants if nothing else.
Bonnie

[jonaase]

I'd like to add my name to the list of devoted viewers plaintively requesting the cranberry-mango-maple syrup recipe.
With many thanks...

[dav9lou]

I would like to receive the cranberry/apple/maple syrup recipe.It sounds great.
Dave

[janconner]

Like everyone I am looking for cranberry, mango, oj, maple syrup recipe. Also, cranberry tart and ice cream. tks. jc