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Here is the winner for our Colonial-themed Dinner of December 9th, 2012.Tart, sweet, nutty...
Healthy and good tasting…
Pleasant to the eye and to the mouth...
What else is there? Great as a salad, or all by itself. This one is a keeper in Chez kitchen.
- Chez
· 1 ½ c fresh cranberries
· 1 (small) pkg, sugar-free cranberry gelatin
· 1 envelope non-flavored gelatin
· ½ c sugar
· Peel of 1 navel orange, but into 1” long thin strips
· Juice of 1 navel orange
· 1 small can crushed pineapple in natural juice, drained
· 1 c green, seedless grapes
· 3 tbs lemon juice
· 2 tsp cinnamon, ground
· 2 tsp allspice, ground
· 1 tsp mace, ground
· 1 tsp cardamom, ground
· 1 cup water
· 1/3 c chopped, toasted pecans
· Fresh spinach
· ¼ c balsamic vinegar
· 1 tbsp olive oil
· 3 tbs golden rum
1. In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2. Continue to cook until berries begin to pop.
3. Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4. Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 9 x 11 glass dish and refrigerate for 2 hours.
5. When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
6. In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7. Place fresh spinach in bowls
8. To the balsamic reduction, whisk in rum and drizzle over spinach.
9. Top spinach with an ice cream scoop (about ½ cup) of cranberry sauce compote and serve, garnished with a sprig of parsley.
