So you're about to do it again: Cook a bird and then, last minute, open a can of cranberry sauce. Of course, you could cook berries and making 'em poppin' good. But really, now, you know yourself! Or maybe you know me. And this is what I did today, even though I am picking up a turkey dinner At Vivian's Qubano on Saturday.
I saw kumquats, really sour ones, at what we shall call LoLo's Mestiza: A woman not of pure Maya extraction from a Maya village that sells fresh fruits and veggies on a corner near LoLo's place. My Mestizas didn't have them; they had kohlrabi, but that's another story.
So, I took about 8 of the kumquats, and cut them in half and removed the seeds, Then I quarter ed the halves and put them in a pan with a good bit of sugar and about 5 minced garlic cloves. And boiled! I had also put some celery tops in there, to soon be fished out.
When they seemed done, I added a can of Ocean Spray cranberry sauce and cooked it all up. It's done when the colors blend.
THEN, add some deveined and diced celery. I added three stalks. And about a half a jicama, sliced, julienned and then finely diced. A teaspoon of nutmeg. Stir is all up and refrigerate.
Cranberry sauce never tastes as good as does a cranberry relish! Are you really just going to open a can of sauce now that you know?