If you plan on cooking the traditional turkey for Thanksgiving, look no longer for a recipe, Nigella Lawson has an incredible one that will give you what is usually lacking to the essence of turkey: amazing juiciness and flavor. A key ingredient to this deliciousness is time, so make sure you have your shopping done early enough so that the turkey is allowed to rest in its brine for a least 24 hours.
To go with it and the traditional trimmings, DO NOT, a repeat, DO NOT buy a ready made cranberry sauce. This recipe below is super simple and can be prepared well ahead of time. Its sharp combination of tartness and sweetness is totally addictive and will add piquant to your festive meal. The confit will behave like a preserve and will keep in the fridge for weeks, so keep some on the side to add to your leftover sandwiches and eat without reservation with all things cheese. Two particular favorite combinations of mine are with Flagship Beecher cheddar and brie. Sooo good and tempting now that I just finished cooking this confit. OK bye, time to leave you for a tartine of tastebud heaven.
Cranberry confit
12 oz (340g) cranberries
130gr light brown sugar
2 organic oranges or 3 clementines
9 tbs (130ml) port
1/2 large red onion, thinly sliced
• Zest one orange and chop finely
• Juice both oranges, discard skin of zested one and keep the other
• Pour a dash of olive oil in a frying pan and heat on low
• When the oil is hot, add the onion and confit for 15 min, stirring regularly
• Stir in the cranberries, juice, port, sugar, and torn orange skin and turn heat on medium
• Cook for about 10 minutes, stirring regularly.
• Add the orange zest and cook for another 5 minutes or until the liquid thickens
• Take off the heat, remove the orange skin and transfer to a jar
• Store in the refrigerator.
Anne-Laure
