Jan Norris: Food and Florida

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Thanksgiving Recipe: Polish Cranberry-Currant Sauce

November 19th, 2009 · No Comments

 

Florida's native Osceola turkey
Florida’s native Osceola turkey

Editor’s note: I’m gathering favorite Thanksgiving recipes and sharing them here with my readers. Send me yours! Hit the Contact button above and it will provide my email information  – type in your Turkey Day Favorite, and a way to contact you if I have questions, and I’ll publish it here.

 Cranberry-Currant Sauce great with pork or duck, too

This easy take on the cranberry sauce comes from Barbara Rolek, who writes about Eastern European food for About.com

Polish Cranberry-Currant Sauce

  • 1 (14-ounce) can whole-berry cranberry sauce
  • 1 cup red currant jelly
  • Juice of 1/2 lemon
  • 2 teaspoons brown mustard
  • Salt as desired
  • 1 jigger red wine (optional)

In a blender container, combine all ingredients except salt and wine, blending until smooth. Adjust seasoning and add wine, if using. Chill and serve with game and poultry.

(Barbara Rolek writes recipes and informative articles on Polish and other Eastern European foods for About.com – read more here.) 

Tags: Holiday cooking · Recipes: What's Cooking!

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