No matter which version you choose—margarita, chipotle, or grapefruit—it's delightfully easy to make.
3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2
Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.Pistachio-Cranberry Sauce3/4 cup dried cranberries 2
2 tablespoons olive oil 2 each turkey thighs, drumsticks, and wings 8 cups water 6 ancho chiles, stemmed and seeded 1 white onion, peeled and roughly chopped 4 garlic cloves, peeled 2 large tomatoes (or 6 plum tomatoes), quartered 1 1/2 cups walnuts (8 ounces) 16-ounce can whole-cranberry sauce or
1 cup granulated sugar 1 cup water ½ cup white wine 1 orange, quartered and seeded 1 stick cinnamon or 1 teaspoon ground cinnamon 4 cups fresh whole cranberries (1 pound) 2 tablespoons lime juice 1/4 cup finely chopped white onion 1 finely chopped jalapeño 2 tablespoons sherry wine vinegarIn
Dried cherries and toasted pecans enliven the traditional holiday relish.1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange salt
1 cup bourbon 1/4 cup minced shallots Zest of 1 orange 1 twelve-ounce package fresh cranberries 1 cup sugar 1 teaspoon ground black pepperIn small saucepan combine bourbon, shallots, and orange zest. Bring to boil over medium heat, and simmer until syrupy, about 10 minutes. Add cranberries and sugar, and