Makes about 4 cups, or 12 servings
This has been part of my Thanksgiving dinner since I’ve been responsible for cooking it. You can make it a few days ahead or during the lull between getting the turkey in the oven and starting the mashed potatoes. Serve it chilled or at room temperature. Any leftovers are perfect as a spread for leftover turkey sandwiches. It also keeps for eons in the refrigerator.
1 bag (12 ounces) cranberries
3/4 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
1 teaspoon crystallized ginger or ½ teaspoon…
It’s important to cook the cabbage in a nonreactive pot—one made of stainless steel, anodized (e.g., heavy, dark) aluminum, or that has an enamel or nonstick coating—to keep it from turning blue or developing off flavors. Avoid using shiny aluminum, copper, tin, or cast iron, unless it is very well seasoned. (Follow this link, then scroll down to “Refurbish Your Finish” for step-by-step instructions for seasoning cast iron.)
1 small head red cabbage
1 Granny Smith apple, cored and chopped (do not peel)
¼ cup packed brown sugar
¼ cup cider vinegar
This guest blog is by Lisa R. Young, PhD, RD, CDN. Dr. Young is a nutritionist in private practice, an adjunct professor at New York University, and a blogger for the Huffington Post.
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