© 2024 Michigan State University Board of Trustees
Public Media from Michigan State University
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations
TECHNOTE: 90.5 FM and AM870 reception

Cranberry recipes you'll actually eat

Thanksgiving Day is tomorrow, and people everywhere are buying all the fixings for a big turkey dinner.  MSU chef Kurt Kwiatkowski has concocted some new uses for the jellied cranberry sauce in a can that often is served but left uneaten.Last year, Current State’s Scott Pohl gave Kwiatkowski an assignment: you get up on Thanksgiving morning, survey the ingredients you already have in your kitchen, and decide you want to try something different without needing to run to a store for something you didn’t buy in advance. He came up with a yummy recipe for sweet potato french fries.

This year, his creations include a cranberry vinaigrette and a cranberry orange chutney.

Cranberry Vinaigrette

1/3 of a can of cranberry sauce, jellied

1/3 c. Dijon mustard

1 t. garlic powder or granulated garlic

¼ c. apple cider vinegar

¾ c. vegetable oil

2 t. fresh thyme

salt and ground black pepper to taste

Heat up the cranberry sauce and mix together, take the pan off the heat and let it cool down just a little. Pour into a mixing bowl and mix mustard, garlic powder and vinegar in with cranberries

Drizzle oil into dressing while whisking

Add fresh thyme and season with salt and pepper to taste

Cranberry Orange Chutney

1 T. olive oil

¼ c. julienne shallots

2 c. fresh or frozen cranberries

½ c. light brown sugar

1/3 can of cranberry sauce, jellied

3 T. water

1 orange

2 t. fresh minced ginger root

Zest the orange, juice the orange, and mince the ginger and reserve for relish

Medium dice/chop cranberries and reserve for relish

Heat oil in sauté pan over medium heat, add shallots for 2 minutes, add the chopped cranberries and continue to saute for 4-5 minutes

Remove from heat and stir in ginger and mix for 1 minute, return to the heat and add the juice from the orange, zest from the orange, brown sugar, and the water

Turn heat to low and let simmer for about 10 minutes. Remove from heat, taste, and season with salt and pepper as needed

Related Content
To help strengthen our local reporting as WKAR's fiscal year ends, we need 75 new or upgraded sustainers by June 30th. Become a new monthly donor or increase your donation to support the trustworthy journalism you'll rely on before Election Day. Donate now.