Ah, Thanksgiving! The foodie's favorite holiday! You work so hard in the kitchen, slaving and basting over a hot oven to prepare a delicious, moist, perfectly-roasted turkey. To go through all that trouble, only to dump a gelatinous blob of canned cranberry jelly on top of it, would be a crime. That's like grilling a t-bone steak to perfection, only to dump catsup all over it.
Try this instead.
Cranberry Hazlenut Compote
1 C. raw hazlenuts, chopped
1 T. butter
1 lb. fresh cranberries
1/2 c. orange marmalade
1/4 c. granulated sugar
1/2 c. sweet wine
1 t. fresh grated ginger
1 pinch ground cloves
Melt the butter in a 1-quart saucepan. Add the hazlenuts, and cook over medium heat for 10 minutes or until the nuts are lightly toasted.
Add the remaining ingredients. Cover and simmer, stirring occasionally, for about 15 minutes or until the cranberries disintegrate. Uncover, and boil over medium heat for 10-20 minutes or until reduced to desired thickness.
Serve with sliced, roasted poultry, pork, or fish.
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