GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
- Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
- Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.
PICKLED CRANBERRIES
Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.
Provided by zeldaz51
Categories Fruit
Time P1DT30m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
- Wash cranberries and pick over for any stems or bad berries.
- Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
- Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
- When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
- When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
- Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
- Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
- Let jars sit for at least 24 hours before eating to allow the flavors to settle.
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