Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving
Roasted Cranberry & Brie Grilled Cheese
Mom’s Cranberry Apricot Scones
Cranberry Jalapeno Relish
Orange and Ginger Spiced Cranberry Sauce
Cranberry-Tangerine Bars for the Holidays
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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_102972":{"type":"posts","id":"bayareabites_102972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102972","score":null,"sort":[1447596004000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney","title":"Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney","publishDate":1447596004,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.","status":"publish","parent":0,"modified":1571962122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":444},"headData":{"title":"Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney | KQED","description":"No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney","datePublished":"2015-11-15T14:00:04.000Z","dateModified":"2019-10-25T00:08:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102972 http://ww2.kqed.org/bayareabites/?p=102972","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/","disqusTitle":"Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_9893","bayareabites_9904","bayareabites_15039","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_102984","label":"source_bayareabites_102972"},"bayareabites_89601":{"type":"posts","id":"bayareabites_89601","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89601","score":null,"sort":[1415641169000]},"guestAuthors":[],"slug":"roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","title":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","publishDate":1415641169,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n[aside postID='bayareabites_102926,bayareabites_122513' label='More Thanksgiving Recipes']\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89732,89736,89735,89733\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89734,89731,89730\"]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89723,89724,89729\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.","status":"publish","parent":0,"modified":1573838247,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":413},"headData":{"title":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving | KQED","description":"Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","datePublished":"2014-11-10T17:39:29.000Z","dateModified":"2019-11-15T17:17:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89601 http://blogs.kqed.org/bayareabites/?p=89601","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/","disqusTitle":"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving","path":"/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_102926,bayareabites_122513","label":"More Thanksgiving Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89732,89736,89735,89733","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89734,89731,89730","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89723,89724,89729","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2898","bayareabites_9893","bayareabites_11449","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_89728","label":"bayareabites_15012"},"bayareabites_53492":{"type":"posts","id":"bayareabites_53492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53492","score":null,"sort":[1356760235000]},"guestAuthors":[],"slug":"roasted-cranberry-brie-grilled-cheese","title":"Roasted Cranberry & Brie Grilled Cheese","publishDate":1356760235,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","status":"publish","parent":0,"modified":1442896586,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/K996Na3XQR4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":323},"headData":{"title":"Roasted Cranberry & Brie Grilled Cheese | KQED","description":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Cranberry & Brie Grilled Cheese","datePublished":"2012-12-29T05:50:35.000Z","dateModified":"2015-09-22T04:36:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53492 http://blogs.kqed.org/bayareabites/?p=53492","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/","disqusTitle":"Roasted Cranberry & Brie Grilled Cheese","videoEmbed":"http://www.youtube.com/embed/_KEcJ3BjUG0","path":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_2114","bayareabites_9893","bayareabites_9926","bayareabites_1855","bayareabites_938"],"featImg":"bayareabites_53504","label":"bayareabites"},"bayareabites_50122":{"type":"posts","id":"bayareabites_50122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50122","score":null,"sort":[1354118437000]},"guestAuthors":[],"slug":"mom%e2%80%99s-cranberry-apricot-scones","title":"Mom’s Cranberry Apricot Scones","publishDate":1354118437,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\" alt=\"Mom’s Cranberry Apricot Scones\" title=\"Mom’s Cranberry Apricot Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50132\">\u003c/a>\u003c/p>\n\u003cp>I’ve been feeling a little under the weather lately, and when I get this way I find that I always crave the foods that remind me of home. This morning I woke up thinking about the delicious \u003cstrong>Cranberry Apricot Scones\u003c/strong> my mom makes. Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\" alt=\"Scones\" title=\"Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50136\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Mom’s Cranberry Apricot Scones\u003c/strong>\u003cbr>\n\u003cem>These scones make a lovely breakfast and are surprisingly easy to make.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 large scones\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 c. all purpose flour\u003c/li>\n\u003cli>1/2 c. rolled oats\u003c/li>\n\u003cli>1/2 c. sugar\u003c/li>\n\u003cli>3/4 tsp. baking powder\u003c/li>\n\u003cli>3/4 tsp. baking soda\u003c/li>\n\u003cli>1/4 tsp. salt\u003c/li>\n\u003cli>1 stick cold unsalted butter\u003c/li>\n\u003cli>1/2 c. dried cranberries\u003c/li>\n\u003cli>1/2 c. dried apricots, chopped\u003c/li>\n\u003cli>1/2 c. pecans, chopped\u003c/li>\n\u003cli>3/4 c. buttermilk (* a trick if you don’t have any buttermilk on hand, you can substitute with 3/4 c. milk plus 1 tbsp. white vinegar)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 375 degrees F.\u003c/li>\n\u003cli>In a bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.\u003c/li>\n\u003cli>Cut the cold butter into the dry ingredients until dough is crumbly. If you have a food processor, you can whir this up in a flash. If you’re like me and are without one, no worries, your trusty hands (or pastry cutter) will do just fine.\u003c/li>\n\u003cli>Fold in the cranberries, chopped apricots and chopped nuts.\u003c/li>\n\u003cli>Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it, or else your airy scones will come out more like hockey pucks.\u003c/li>\n\u003cli>On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.\u003c/li>\n\u003cli>Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash (one egg beaten) or cream if you prefer. I like egg because I think it results in a better golden color.\u003c/li>\n\u003cli>Bake for about 25 minutes, or until the edges are lightly browned. Cool on a wire rack. Eat while still warm!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.","status":"publish","parent":0,"modified":1355170465,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":383},"headData":{"title":"Mom’s Cranberry Apricot Scones | KQED","description":"Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mom’s Cranberry Apricot Scones","datePublished":"2012-11-28T16:00:37.000Z","dateModified":"2012-12-10T20:14:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50122 http://blogs.kqed.org/bayareabites/?p=50122","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/28/mom%e2%80%99s-cranberry-apricot-scones/","disqusTitle":"Mom’s Cranberry Apricot Scones","path":"/bayareabites/50122/mom%e2%80%99s-cranberry-apricot-scones","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cran-apricot-scones.jpg\" alt=\"Mom’s Cranberry Apricot Scones\" title=\"Mom’s Cranberry Apricot Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50132\">\u003c/a>\u003c/p>\n\u003cp>I’ve been feeling a little under the weather lately, and when I get this way I find that I always crave the foods that remind me of home. This morning I woke up thinking about the delicious \u003cstrong>Cranberry Apricot Scones\u003c/strong> my mom makes. Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/scone-dough-small.jpg\" alt=\"Scones\" title=\"Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-50136\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Mom’s Cranberry Apricot Scones\u003c/strong>\u003cbr>\n\u003cem>These scones make a lovely breakfast and are surprisingly easy to make.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 large scones\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 c. all purpose flour\u003c/li>\n\u003cli>1/2 c. rolled oats\u003c/li>\n\u003cli>1/2 c. sugar\u003c/li>\n\u003cli>3/4 tsp. baking powder\u003c/li>\n\u003cli>3/4 tsp. baking soda\u003c/li>\n\u003cli>1/4 tsp. salt\u003c/li>\n\u003cli>1 stick cold unsalted butter\u003c/li>\n\u003cli>1/2 c. dried cranberries\u003c/li>\n\u003cli>1/2 c. dried apricots, chopped\u003c/li>\n\u003cli>1/2 c. pecans, chopped\u003c/li>\n\u003cli>3/4 c. buttermilk (* a trick if you don’t have any buttermilk on hand, you can substitute with 3/4 c. milk plus 1 tbsp. white vinegar)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 375 degrees F.\u003c/li>\n\u003cli>In a bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.\u003c/li>\n\u003cli>Cut the cold butter into the dry ingredients until dough is crumbly. If you have a food processor, you can whir this up in a flash. If you’re like me and are without one, no worries, your trusty hands (or pastry cutter) will do just fine.\u003c/li>\n\u003cli>Fold in the cranberries, chopped apricots and chopped nuts.\u003c/li>\n\u003cli>Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it, or else your airy scones will come out more like hockey pucks.\u003c/li>\n\u003cli>On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.\u003c/li>\n\u003cli>Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash (one egg beaten) or cream if you prefer. I like egg because I think it results in a better golden color.\u003c/li>\n\u003cli>Bake for about 25 minutes, or until the edges are lightly browned. Cool on a wire rack. Eat while still warm!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50122/mom%e2%80%99s-cranberry-apricot-scones","authors":["5037"],"categories":["bayareabites_1516","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1368","bayareabites_9893","bayareabites_8238"],"featImg":"bayareabites_51476","label":"bayareabites"},"bayareabites_50114":{"type":"posts","id":"bayareabites_50114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50114","score":null,"sort":[1353224642000]},"guestAuthors":[],"slug":"cranberry-jalapeno-relish","title":"Cranberry Jalapeno Relish","publishDate":1353224642,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor.","status":"publish","parent":0,"modified":1571963689,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":577},"headData":{"title":"Cranberry Jalapeno Relish | KQED","description":"Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cranberry Jalapeno Relish","datePublished":"2012-11-18T07:44:02.000Z","dateModified":"2019-10-25T00:34:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50114 http://blogs.kqed.org/bayareabites/?p=50114","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/17/cranberry-jalapeno-relish/","disqusTitle":"Cranberry Jalapeno Relish","path":"/bayareabites/50114/cranberry-jalapeno-relish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50114/cranberry-jalapeno-relish","authors":["5037"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_9893","bayareabites_9904","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_51473","label":"bayareabites_15012"},"bayareabites_35452":{"type":"posts","id":"bayareabites_35452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35452","score":null,"sort":[1321463641000]},"guestAuthors":[],"slug":"orange-and-ginger-spiced-cranberry-sauce","title":"Orange and Ginger Spiced Cranberry Sauce","publishDate":1321463641,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\" alt=\"cranberry sauce ingredients\" title=\"cranberry sauce ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35454\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>Thanksgiving countdown has officially begun, and for the first time ever, I'm making the entire dinner on my own. Eeek. There are so many things I want to make. And there are expectations, you know. A juicy, golden, magnificent bird…stuffing, cranberry sauce, sweet potatoes, mashed potatoes, gravy, biscuits, green beans, some more obligatory vegetables, pie, pie, pie…oh yeah, and prime rib (because that is how my family rolls). \u003c/p>\n\u003cp>If I'm going to pull this off I know it's going to take some planning ahead. Luckily, \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> answered my prayers with this super helpful \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/11/14/what-can-i-prepare-before-the-actual-day-of-thanksgiving/\">Seven-Day Plan for Thanksgiving\u003c/a>. With this game plan by my side, I am actually starting to think I won't be a hot mess come Turkey Day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\" alt=\"Cranberries\" title=\"Cranberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35453\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>First up on my list of make-ahead dishes is \u003cstrong>Cranberry Sauce\u003c/strong>. Homemade cranberry sauce is crazy easy to make. I kid you not, it is \u003cstrong>stone cold simple\u003c/strong>. Once you try it, I promise you will never buy the weird canned stuff again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago I experimented with this recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/17/cranberry-jalapeno-relish/\">Cranberry Jalapeno Relish with Lime and Cilantro\u003c/a>. If you're looking for not-yo-momma's-cranberry-sauce, give this zesty little one a try. It's got kick and is totally different. This year, however, I wanted to go with something more traditional…but not boring. \u003c/p>\n\u003cp>\u003cem>Ta-daa\u003c/em>! This \u003cstrong>Orange and Ginger Spiced Cranberry Sauce\u003c/strong> came out exactly as I had hoped. The fragrance of the orange zest and orange juice complements the cranberries beautifully, and the warmth of the ginger, cinnamon, and cloves tones down the tartness of the sauce and spices it up a touch, while making your entire kitchen smell like the holidays! \u003c/p>\n\u003cp>Ok, are you ready for how easy this is to make? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\" alt=\"cranberries in food processor\" title=\"cranberries in food processor\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35455\">\u003c/a>\u003cbr>\n\u003cem>Cranberries pulsed to a coarse chop\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Coarsely chop up the cranberries in a food processor. If you don't have a food processor, or prefer a chunkier cranberry sauce, you can keep the cranberries whole. I like my cranberry sauce to have more of a jammy consistency so into the food pro they go. \u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> Dump all the ingredients into a saucepan and let simmer for about 20 minutes. \u003c/p>\n\u003cp>That's it! You're done. Really. See? This whole Thanksgiving Feast thing is going to be totally manageable… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\" alt=\"cranberry sauce\" title=\"cranberry sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35465\">\u003c/a>\u003cbr>\n\u003cem>Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Orange and Ginger Spiced Cranberry Sauce Recipe\u003c/strong>\u003cbr>\nHomemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 20 minutes\u003cbr>\nTotal Time: 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces fresh cranberries\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup fresh orange juice\u003cbr>\nZest of 1 orange\u003cbr>\n1 tablespoon grated fresh ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/8 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don't want the berries pureed. If you don't have a food processor, you can opt for a chunkier cranberry sauce and just use the cranberries whole. \u003c/p>\n\u003cp>2. Add all the ingredients to saucepan over medium-high heat. Bring to a simmer. Lower heat a bit to keep it at a nice simmer for about 20 minutes, until the cranberries have softened and the liquid has reduced to create a thick compote. If you are using whole cranberries, you'll hear them pop a bit -- it's ok, that's what they do. Cool before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Make-ahead note: Can be made days ahead before serving, I actually think it is even better that way. Keep refrigerated in an air-tight container and either warm up or bring to room temperature before serving.) \u003c/p>\n\n","blocks":[],"excerpt":"Homemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.","status":"publish","parent":0,"modified":1446073046,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":676},"headData":{"title":"Orange and Ginger Spiced Cranberry Sauce | KQED","description":"Homemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Orange and Ginger Spiced Cranberry Sauce","datePublished":"2011-11-16T17:14:01.000Z","dateModified":"2015-10-28T22:57:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35452 http://blogs.kqed.org/bayareabites/?p=35452","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/","disqusTitle":"Orange and Ginger Spiced Cranberry Sauce","path":"/bayareabites/35452/orange-and-ginger-spiced-cranberry-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\" alt=\"cranberry sauce ingredients\" title=\"cranberry sauce ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35454\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>Thanksgiving countdown has officially begun, and for the first time ever, I'm making the entire dinner on my own. Eeek. There are so many things I want to make. And there are expectations, you know. A juicy, golden, magnificent bird…stuffing, cranberry sauce, sweet potatoes, mashed potatoes, gravy, biscuits, green beans, some more obligatory vegetables, pie, pie, pie…oh yeah, and prime rib (because that is how my family rolls). \u003c/p>\n\u003cp>If I'm going to pull this off I know it's going to take some planning ahead. Luckily, \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> answered my prayers with this super helpful \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/11/14/what-can-i-prepare-before-the-actual-day-of-thanksgiving/\">Seven-Day Plan for Thanksgiving\u003c/a>. With this game plan by my side, I am actually starting to think I won't be a hot mess come Turkey Day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\" alt=\"Cranberries\" title=\"Cranberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35453\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>First up on my list of make-ahead dishes is \u003cstrong>Cranberry Sauce\u003c/strong>. Homemade cranberry sauce is crazy easy to make. I kid you not, it is \u003cstrong>stone cold simple\u003c/strong>. Once you try it, I promise you will never buy the weird canned stuff again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago I experimented with this recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/17/cranberry-jalapeno-relish/\">Cranberry Jalapeno Relish with Lime and Cilantro\u003c/a>. If you're looking for not-yo-momma's-cranberry-sauce, give this zesty little one a try. It's got kick and is totally different. This year, however, I wanted to go with something more traditional…but not boring. \u003c/p>\n\u003cp>\u003cem>Ta-daa\u003c/em>! This \u003cstrong>Orange and Ginger Spiced Cranberry Sauce\u003c/strong> came out exactly as I had hoped. The fragrance of the orange zest and orange juice complements the cranberries beautifully, and the warmth of the ginger, cinnamon, and cloves tones down the tartness of the sauce and spices it up a touch, while making your entire kitchen smell like the holidays! \u003c/p>\n\u003cp>Ok, are you ready for how easy this is to make? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\" alt=\"cranberries in food processor\" title=\"cranberries in food processor\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35455\">\u003c/a>\u003cbr>\n\u003cem>Cranberries pulsed to a coarse chop\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Coarsely chop up the cranberries in a food processor. If you don't have a food processor, or prefer a chunkier cranberry sauce, you can keep the cranberries whole. I like my cranberry sauce to have more of a jammy consistency so into the food pro they go. \u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> Dump all the ingredients into a saucepan and let simmer for about 20 minutes. \u003c/p>\n\u003cp>That's it! You're done. Really. See? This whole Thanksgiving Feast thing is going to be totally manageable… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\" alt=\"cranberry sauce\" title=\"cranberry sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35465\">\u003c/a>\u003cbr>\n\u003cem>Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Orange and Ginger Spiced Cranberry Sauce Recipe\u003c/strong>\u003cbr>\nHomemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 20 minutes\u003cbr>\nTotal Time: 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces fresh cranberries\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup fresh orange juice\u003cbr>\nZest of 1 orange\u003cbr>\n1 tablespoon grated fresh ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/8 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don't want the berries pureed. If you don't have a food processor, you can opt for a chunkier cranberry sauce and just use the cranberries whole. \u003c/p>\n\u003cp>2. Add all the ingredients to saucepan over medium-high heat. Bring to a simmer. Lower heat a bit to keep it at a nice simmer for about 20 minutes, until the cranberries have softened and the liquid has reduced to create a thick compote. If you are using whole cranberries, you'll hear them pop a bit -- it's ok, that's what they do. Cool before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Make-ahead note: Can be made days ahead before serving, I actually think it is even better that way. Keep refrigerated in an air-tight container and either warm up or bring to room temperature before serving.) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35452/orange-and-ginger-spiced-cranberry-sauce","authors":["5037"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9893","bayareabites_9904","bayareabites_2962"],"featImg":"bayareabites_35465","label":"bayareabites_15012"},"bayareabites_35362":{"type":"posts","id":"bayareabites_35362","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35362","score":null,"sort":[1321175269000]},"guestAuthors":[],"slug":"cranberry-tangerine-bars-for-the-holidays","title":" Cranberry-Tangerine Bars for the Holidays","publishDate":1321175269,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_35383\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\" alt=\"Cranberry-Tangerine Bars\" title=\"Cranberry-Tangerine Bars\" width=\"300\" height=\"371\" class=\"size-full wp-image-35383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Debra St. John\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to be a pie on Thanksgiving. It's the quandary of the big feast: everyone wants to see pie on the table, it seems, but after all that turkey, stuffing, gravy-drenched mashed potatoes and marshmallow-topped yams, few have the available real estate inside to truly do justice to a slice (or more) of pie. All that time you spent rushing around sourcing precious leaf lard from the appropriately happy, local, and pasture-raised pigs, all that careful crimping and filling, hovering and squatting in front of the oven window, praying that the crust edges wouldn't overbrown, finally sweeping up the big floury mess, and for what? Nothing but the sight of all your tipsy, satiated friends and family asking for \"just a \u003cem>teeny\u003c/em> slice\" and then pushing it around on their plate while they drink more wine and attack the whipped cream instead. \u003c/p>\n\u003cp>Pie, of course, is the best day-after-Thanksgiving breakfast ever. But you can only count on leftover pie if you’re hosting the dinner in your own house. Bring the pies to someone else’s dinner, and you must hope and pray to be sent home with what remains. After all, a pie must be brought over intact; a pie minus one piece is a \u003cem>used pie.\u003c/em> Sadly not every host/ess has the grace to make up little care packages of leftovers. What this means, besides no turkey sandwiches for lunch, is that you could have rolled and latticed all day long, seen lots of uneaten pie on the counter, and still ended up with no pie to go with your coffee the next morning. This has happened to me more times than I would care to remember. \u003c/p>\n\u003cp>You can get around both these scenarios in one easy step: just turn your pies into bars. This works best with solid, open-faced pies—pumpkin, sweet potato, pecan, or the chilled cranberry-tangerine, below. Apple or other sliced-fruit pies won’t work, but someone else will make these, anyway. Instead, imagine a lemon square refashioned for autumn, with crunchy crust on the bottom and creamy-firm filling on top. Baked and then chilled until well set, these can be cut like brownies into narrow rectangles or small squares, a two- or three-bite morsel, perfect for both children and overstuffed adults alike. \u003c/p>\n\u003cp>How to do it? Use a cookie-like crust recipe, one with egg yolk and vanilla in the dough instead of just water, what's usually called a sweet tart dough. This dough, sturdier and sweeter than a typical plain pie dough, can be easily rolled out and/or pressed to fit into the bottom of an 8\"x8\" square pan. Prick lightly all over with a fork and bake until just blond and set. Let cool, then pour on filling and bake as usual, keeping in mind that it will probably take a little less time to bake than a regular pie, since the filling won't be as deep. Cool, chill, and cut.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cranberry Tangerine Bars\u003c/strong>\u003cbr>\n\u003cem>This cranberry-tangerine dessert is a longtime family favorite. It's particularly great for any holiday get-together, as the nut crust holds up well in the fridge and doesn't get tough or soggy. You can definitely make it the day before; because of the gelatin, however, you'll need to keep it refrigerated until dinner time. A nice blob of fresh whipped cream helps balance the tart fruitiness of the filling.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 squares\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20-25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 5-10 minutes, plus several hours' chilling time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped, lightly toasted walnuts\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 cups unbleached all-purpose flour\u003cbr>\n1/2 cup (4 oz) butter, softened\u003cbr>\n1 egg yolk\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1-2 tbsp water (optional)\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1/4 cup plus 2 tbsp water\u003cbr>\n1 envelope (1 TB) unflavored powdered gelatin (such as Knox)\u003cbr>\n3 cups fresh or frozen whole cranberries\u003cbr>\n1 1/4 cups sugar\u003cbr>\nRind and juice of 1 tangerine (you may not need all the rind; add half first, then more if you want a stronger orange flavor)\u003cbr>\n1 tbsp good orange liqueur, such as Grand Marnier or Cointreau (optional)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>1. To make crust: Mix walnuts, sugar and flour together in a large bowl. If you have a stand-up mixer (like a KitchenAid), use the paddle attachment to beat in the butter. Otherwise, mix and mash in with a hand-held mixer, a pastry blender or your fingertips. Stir in egg yolk and vanilla to form a crumbly dough, adding water as necessary to make the dough stick together. Chill dough for 1 hour. \u003c/p>\n\u003cp>2. Preheat oven to 350F. Press dough into an 8x8 square pan, preferably glass. Bake until light golden and firm, about 20-25 minutes. Let cool before filling.\u003c/p>\n\u003cp>3. To make filling: Sprinkle gelatin over 1/4 cup water and let sit until gelatin swells and softens into a pasty, translucent gel. In a saucepan, combine cranberries, sugar, rind and juice, and remaining two tablespoons of water. Bring to a simmer over medium-low heat, stirring frequently, for 10-15 minutes, until berries have popped and mixture is thick. \u003c/p>\n\u003cp>4. Remove pan from heat, cool slightly, then stir in gelatin and liqueur, if using. Let cool to room temperature. Taste for sweetness, adding more sugar or liqueur as desired, keeping in mind that a bittersweet tartness is this dessert's main charm, then spread over crust. \u003c/p>\n\u003cp>5. Chill until firm, at least several hours or overnight. Cut into bars and serve with fresh whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Still need pie therapy? Local pastry chef and caterer \u003ca href=\"http://www.courtwaycatering.com\">Meloni Courtway\u003c/a>, who taught last year's wonderful \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/23/from-orchard-to-oven-pie-workshop/\">Orchard to Oven\u003c/a> workshop, is offering a \u003ca href=\"http://www.brownpapertickets.com/event/207995\">hands-on apple-pie workshop\u003c/a> at the Marin Country Mart on Saturday, November 19. All participants go home with a hand-made pie that can be frozen and baked fresh for Thanksgiving. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Everyone wants pie on Thanksgiving, but come the end of the big feast, no one has room for more than a bite or two. The solution? Turn your pies into easy two-bite bar cookies, perfect for fickle children and overstuffed adults alike. With a fail-safe recipe for Cranberry-Tangerine Bars. ","status":"publish","parent":0,"modified":1321299782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1013},"headData":{"title":"Cranberry-Tangerine Bars for the Holidays | KQED","description":"Everyone wants pie on Thanksgiving, but come the end of the big feast, no one has room for more than a bite or two. The solution? Turn your pies into easy two-bite bar cookies, perfect for fickle children and overstuffed adults alike. With a fail-safe recipe for Cranberry-Tangerine Bars. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":" Cranberry-Tangerine Bars for the Holidays","datePublished":"2011-11-13T09:07:49.000Z","dateModified":"2011-11-14T19:43:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35362 http://blogs.kqed.org/bayareabites/?p=35362","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/13/cranberry-tangerine-bars-for-the-holidays/","disqusTitle":" Cranberry-Tangerine Bars for the Holidays","path":"/bayareabites/35362/cranberry-tangerine-bars-for-the-holidays","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_35383\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\" alt=\"Cranberry-Tangerine Bars\" title=\"Cranberry-Tangerine Bars\" width=\"300\" height=\"371\" class=\"size-full wp-image-35383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Debra St. John\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to be a pie on Thanksgiving. It's the quandary of the big feast: everyone wants to see pie on the table, it seems, but after all that turkey, stuffing, gravy-drenched mashed potatoes and marshmallow-topped yams, few have the available real estate inside to truly do justice to a slice (or more) of pie. All that time you spent rushing around sourcing precious leaf lard from the appropriately happy, local, and pasture-raised pigs, all that careful crimping and filling, hovering and squatting in front of the oven window, praying that the crust edges wouldn't overbrown, finally sweeping up the big floury mess, and for what? Nothing but the sight of all your tipsy, satiated friends and family asking for \"just a \u003cem>teeny\u003c/em> slice\" and then pushing it around on their plate while they drink more wine and attack the whipped cream instead. \u003c/p>\n\u003cp>Pie, of course, is the best day-after-Thanksgiving breakfast ever. But you can only count on leftover pie if you’re hosting the dinner in your own house. Bring the pies to someone else’s dinner, and you must hope and pray to be sent home with what remains. After all, a pie must be brought over intact; a pie minus one piece is a \u003cem>used pie.\u003c/em> Sadly not every host/ess has the grace to make up little care packages of leftovers. What this means, besides no turkey sandwiches for lunch, is that you could have rolled and latticed all day long, seen lots of uneaten pie on the counter, and still ended up with no pie to go with your coffee the next morning. This has happened to me more times than I would care to remember. \u003c/p>\n\u003cp>You can get around both these scenarios in one easy step: just turn your pies into bars. This works best with solid, open-faced pies—pumpkin, sweet potato, pecan, or the chilled cranberry-tangerine, below. Apple or other sliced-fruit pies won’t work, but someone else will make these, anyway. Instead, imagine a lemon square refashioned for autumn, with crunchy crust on the bottom and creamy-firm filling on top. Baked and then chilled until well set, these can be cut like brownies into narrow rectangles or small squares, a two- or three-bite morsel, perfect for both children and overstuffed adults alike. \u003c/p>\n\u003cp>How to do it? Use a cookie-like crust recipe, one with egg yolk and vanilla in the dough instead of just water, what's usually called a sweet tart dough. This dough, sturdier and sweeter than a typical plain pie dough, can be easily rolled out and/or pressed to fit into the bottom of an 8\"x8\" square pan. Prick lightly all over with a fork and bake until just blond and set. Let cool, then pour on filling and bake as usual, keeping in mind that it will probably take a little less time to bake than a regular pie, since the filling won't be as deep. Cool, chill, and cut.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cranberry Tangerine Bars\u003c/strong>\u003cbr>\n\u003cem>This cranberry-tangerine dessert is a longtime family favorite. It's particularly great for any holiday get-together, as the nut crust holds up well in the fridge and doesn't get tough or soggy. You can definitely make it the day before; because of the gelatin, however, you'll need to keep it refrigerated until dinner time. A nice blob of fresh whipped cream helps balance the tart fruitiness of the filling.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 squares\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20-25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 5-10 minutes, plus several hours' chilling time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped, lightly toasted walnuts\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 cups unbleached all-purpose flour\u003cbr>\n1/2 cup (4 oz) butter, softened\u003cbr>\n1 egg yolk\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1-2 tbsp water (optional)\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1/4 cup plus 2 tbsp water\u003cbr>\n1 envelope (1 TB) unflavored powdered gelatin (such as Knox)\u003cbr>\n3 cups fresh or frozen whole cranberries\u003cbr>\n1 1/4 cups sugar\u003cbr>\nRind and juice of 1 tangerine (you may not need all the rind; add half first, then more if you want a stronger orange flavor)\u003cbr>\n1 tbsp good orange liqueur, such as Grand Marnier or Cointreau (optional)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>1. To make crust: Mix walnuts, sugar and flour together in a large bowl. If you have a stand-up mixer (like a KitchenAid), use the paddle attachment to beat in the butter. Otherwise, mix and mash in with a hand-held mixer, a pastry blender or your fingertips. Stir in egg yolk and vanilla to form a crumbly dough, adding water as necessary to make the dough stick together. Chill dough for 1 hour. \u003c/p>\n\u003cp>2. Preheat oven to 350F. Press dough into an 8x8 square pan, preferably glass. Bake until light golden and firm, about 20-25 minutes. Let cool before filling.\u003c/p>\n\u003cp>3. To make filling: Sprinkle gelatin over 1/4 cup water and let sit until gelatin swells and softens into a pasty, translucent gel. In a saucepan, combine cranberries, sugar, rind and juice, and remaining two tablespoons of water. Bring to a simmer over medium-low heat, stirring frequently, for 10-15 minutes, until berries have popped and mixture is thick. \u003c/p>\n\u003cp>4. Remove pan from heat, cool slightly, then stir in gelatin and liqueur, if using. Let cool to room temperature. Taste for sweetness, adding more sugar or liqueur as desired, keeping in mind that a bittersweet tartness is this dessert's main charm, then spread over crust. \u003c/p>\n\u003cp>5. Chill until firm, at least several hours or overnight. Cut into bars and serve with fresh whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Still need pie therapy? Local pastry chef and caterer \u003ca href=\"http://www.courtwaycatering.com\">Meloni Courtway\u003c/a>, who taught last year's wonderful \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/23/from-orchard-to-oven-pie-workshop/\">Orchard to Oven\u003c/a> workshop, is offering a \u003ca href=\"http://www.brownpapertickets.com/event/207995\">hands-on apple-pie workshop\u003c/a> at the Marin Country Mart on Saturday, November 19. All participants go home with a hand-made pie that can be frozen and baked fresh for Thanksgiving. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35362/cranberry-tangerine-bars-for-the-holidays","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9892","bayareabites_9893","bayareabites_8661","bayareabites_228","bayareabites_9894","bayareabites_1284","bayareabites_3104"],"featImg":"bayareabites_35378","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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