Wednesday, November 21, 2007


Happy Thanksgiving to all. What are you thankful for?

GSB Nutty Cranberry Salad

Goes wonderful with smoked pheasant or quail and a nice Pinot Noir

1 1/2 lbs. Fresh Cranberrys

1 Cup Sugar

3 Cups Water

1 Cup Sliced Almonds

1 Cup Diced Walnuts

1 TBSP Canola Oil

1 Tsp Cumin

1 Tsp Cinammon

1 Tsp Paprika

Salt and Pepper

Preheat oven to 350 degrees

Boil first 3 ingrediants in medium sauce pan until cranberrys pop open. Set aside and let cool.

Combine nuts, oil, spices in a bowl to coat nuts. Spread out nuts on cookie sheet and toast in oven for 10 mins or lightly tosted. Let cool and combine with cranberry sauce. EAT TIME

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