Terra Americana

I cannot decide on dinner. Beef or Poultry?  All I know is it needs to work with this marinade.  I just picked up a bag of fresh cranberries and I am on a rant to enjoy this fabulous flavor of the season until I can't get them anymore. This little red berry accentuates recipes, from sweet to savory, like nothing else. 

But what to prepare, those turkey cutlets or the tenderloin tips?  Perhaps I will skip the land animals and try it with a nice salmon fillet this time...

• 1 cup fresh cranberries (or 1/2 cup craisins)
• 1 tbsp Walnut Oil
• 1 cup Marsala Wine
• 2 tbsp Cranberry Bog Blend
• 1 tbsp honey
• 1 clove minced garlic

In a saute pan braise cranberries, walnut oil and 1/2 cup marsala wine until the cranberries begin to pop.  Add remaining wine,  garlic, honey and Cranberry Bog Blend. Reduce heat to medium and stir for another 5 minutes.  Marinate beef, poultry, pork or fish for at least 3 hours, or overnight.

More cranberries for savory suppers:

• Cranberry Relish for Roasted Lamb

• Cranberry Relish

• Crown Roast of Pork with Cranberry Apple Stuffing

• A Salad full of Love

What you've shared:

Wil Stebbins • People laugh at me when I say this but ... I miss the old fashioned relish trays that you would get in restaurants. You know the kind that had fresh cranberry relish, cottage cheese, pickles and melba toast. I LOVE cranberries.