Saucy & sweet

We give thanks for cran­ber­ries with 6 Thanks­giv­ing recipes you’ll love

Chattanooga Times Free Press - Parade - - FRONT PAGE - by Ali­son Ash­ton • Cover and fea­ture pho­tog­ra­phy by Stephanie Mullins • Styling by Teresa Black­burn


Those quintessen­tially Amer­i­can bright-red, tiny, tart berries that sig­nal fall and the hol­i­days are back. It’s of­fi­cially cran­berry sea­son—when the su­per­fruit is both har­vested and eaten. Twenty per­cent of all cran­ber­ries con­sumed an­nu­ally are gob­bled dur­ing Thanks­giv­ing week. So go ahead, use our recipes to get started on your hol­i­day quota.

sug­ared cran­ber­ries

These sparkly berries, from

The Cran­berry Cook­book by Sally Pasley Var­gas, are real show­stop­pers and the per­fect com­bi­na­tion of tart and sweet. Use them to garnish al­most any­thing, from ap­pe­tiz­ers and cock­tails to cakes, pies and par­faits. Bring ¾ cup wa­ter and 1 cup

sugar to a boil in a medium saucepan over medium, stir­ring to dis­solve sugar. Add 2 cups

fresh or frozen cran­ber­ries. Trans­fer to a bowl; cool to room tem­per­a­ture. Weight cran­ber­ries down with a plate to keep them sub­merged; re­frig­er­ate overnight. Set a wire rack over a rimmed bak­ing sheet. With a slot­ted spoon, trans­fer cran­ber­ries to rack, spread­ing so they don’t touch each other. Let dry 1 hour. Spread ½ cup sugar on a din­ner plate. One hand­ful at a time, roll cran­ber­ries in sugar. Spread them on a sec­ond rimmed bak­ing sheet lined with parch­ment pa­per; let dry 1 hour. Store, un­cov­ered, at room tem­per­a­ture up to 2 days. Makes 2 cups.

mini cran­berry cheesecake par­faits

Let’s face it, after the Thanks­giv­ing feast, many of us just want a lit­tle some­thing sweet. These pe­tite par­faits are easy to as­sem­ble and look spec­tac­u­lar. Com­bine 1 cup crushed

Bis­coff wafers (about 5 oz wafers), 4 Tbsp melted but­ter and 1 tsp gran­u­lated sugar in a small bowl, toss­ing with a fork. Di­vide evenly among 8 (6-oz) glasses or ramekins. In a medium bowl, beat to­gether 2 (8-oz) pack­ages soft­ened cream cheese, 1½ cups pow­dered sugar, 2 tsp vanilla ex­tract and a pinch of salt. Spoon or pipe mix­ture evenly into pre­pared glasses. Cover; chill at least 2 hours and up to 2 days. Be­fore serv­ing, dol­lop evenly with ½ cup Bal­samic Cran­berry-Fig Com­pote (page 21) or store-bought whole­berry cran­berry sauce; sprin­kle with Sug­ared Cran­ber­ries (recipe at left), if de­sired. Serves 8. Recipe by Ali­son Ash­ton

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