Fine Pairings of sweet, tangy cranberry and turkey
This sweet and tangy cranberry salad is a consideration on the list of great food pairings. Something similar to tortilla chips and salsa, bread and olive oil, tomates et basilic, some things are just meant to be together. To many of us, we know the fine essences cranberries have. They are bitter, tangy and sweet. How could we ever imagine this sweet tangy delight paired together with turkey, or better yet, the turkey sandwich? As history demonstrates, the cranberry was observed at the first celebration in 1621. It was more than likely used together with dried meats preserved from the natives. Our version however, did not get its sweet flair until about 50 years later when it was suggested to add sugar to this berry.
The Natives loved this berry and had many uses for it. The berry was native to mostly the pacific north west and coastal regions. This berry is very difficult to harvest, encore, somehow worth the work. The natives used this berry for all things in their lives. From good health, to surviving the winter, to dying their clothing and tanning their skins, to fine dining. In short, perhaps its always been in human nature to recognized a fine food when they found it.
The magic of left-overs
We’ve seemed to carry many traditions from this “Action de grâces” Jamestown edition. My mom passed this onto me, her famous cranberry salad. Every year, her Thanksgiving feasts seem to get better and better. Consequently, if you’re wondering what my mother’s meal was like, just take a look at my meal. She laid the ground work for us to follow. As a result of her fine traditions, there were always left-overs. Mais, left-overs became almost as important to our family as the Thanksgiving meal itself. We’d all show up at the house and await the open-faced turkey sandwich. Mais, would it have been the same with out the “sweet and tangy cranberry salad” used as a sandwich topper? I’m not so sure. Give your hand to this delicious pairing of sweet and tangy, see what your left over day is like.
Salade aux canneberges sucrée et piquante
- 1 paquet cranberries ou 2 cups dried
- 4-6 feuilles gelatin or agar-agar
- 1 tasse sucre
- 1 pouvoir ananas écrasé
- 1 entier Pomme
- 1/2 tasse noix
- 1/2 tasse whole cream en option
- I opt to use dry cranberries and soak them in water for about 10 ma. to plump them up again. Keep the juices, add the gelatin sheets or agar-agar, and pour into a mixer or food processor
- add the sugar, pineapple apples and pulse
- add the walnuts and pulse a few more times, don’t go full puree. It’s nice to have some texture
- add cream if you desire, this lightens the color and makes it a bit creamer. Put in a container and put if fridge over-night.
- the next day, it’s ready to be a nice topper for your turkey or other meat of choice