Eat! Lansing

October 25, 2009

Cranberries – A Change of Pace

Filed under: DIY — dkastner @ 8:33 pm

This summer my wife and I have been growing vegetables in our own garden.  This means we’ve been eating out a lot less and eating a lot more vegetarian meals.  Not necessarily because of the recession, but because we’ve discovered what a joy it is to be at least somewhat more connected to the land through what we eat.

So, for a change, I’ll be posting a recipe because it was just too good to keep to ourselves.

Tonight we just finished a dinner of roasted chicken (roasted alongside carrots and parsnips), broccoli, and a cranberry sauce.  We ate one of the breasts and we’ll be freezing the rest for chicken salad, BBQ pizza, or whatever and we’ll slow-cook the bones and leftover morsels in water to make our own chicken broth.  Quite a few meals from a $4 chicken!

What stood out tonight was the cranberry sauce.  We took a recipe from epicurious but it turned out we were missing some key ingredients.  Namely, the cinnamon sticks and the dried cranberries.

The original recipe calls for a cub of ruby port.  However, I used about a 1/4 cup of Cerise (cherry port) from Chateau Chantal (on Old Mission Peninsula along Grand Traverse Bay – you can find it at Dusty’s Cellar) and 3/4 cup of some 10-year Tawny port.  Tawny ports are aged in oak barrels, so they have a subtle oak taste, but they’re a bit sweeter than ruby ports.  We out of cinnamon sticks so I substituted two Tazo cinnamon herbal tea bags.  We were also out of dried cranberries so I used some golden raisins from Trader Joe’s.

The result was a sweet compote of cranberry goodness.  It was great with the chicken!  It was so good we put it on some vanilla ice cream.  I could even envision it on some oatmeal or yoghurt.

Also, my neighbor informs me that Foods for Living sells whole, free-range, organic chickens for $2.40/lb.  Not bad!  Our Meijer chicken was $0.99/lb, but I’d gladly pay $1.40 more for a sustainably-grown chicken.

IMG_0047

The colors in the picture are a little off, but you get the idea (thanks, iPhone!)

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