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:
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.