Wednesday, November 21, 2007

Saucy


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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