Thanksgiving Sides – Cranberry Compote and Oyster Cornbread Dressing

Recipes in this PostCranberry-Riesling Compote Recipe adapted from Bryan Voltaggio, Range, Washington, D.C.

This year, like last year, I’m going to my friend’s for Thanksgiving, and like last year, I’m bringing something. It’s also my son, Spane’s birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December – so watch for recipes!

I have talked about going to my Grandmother’s house and wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.

But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I’m going to make this year. It’s from Chef Bryan Voltaggio.

Recipe: Cranberry-Riesling Compote

Summary: Throw out that can! There’s a new twist on cranberry sauce! Recipe adapted from Bryan Voltaggio, Range, Washington, D.C.

Ingredients

  • ½ cup granulated sugar
  • 1 cup sweet Riesling
  • 2 pounds fresh cranberries, cleaned and picked through (any wrinkled or discolored cranberries discarded)
  • 1 medium whole orange, quartered and deseeded
  • ½ cinnamon stick
  • 2 whole allspice berries
  • 1 dried bay leaf
  • ¼ teaspoon fine sea salt

Instructions

  1. Heat a medium saucepan over medium heat and add the sugar and wine. Stir to combine, bring to a simmer and cook until the sugar dissolves and the mixture simmers with thick, slow bubbles, 6 to 8 minutes (the temperature will be between 234° and 240° on an instant-read thermometer).
  2. Add the cranberries, stir to combine and reduce the heat to low. Cook for 3 minutes, then squeeze the juice from the orange quarters into the pan and add the squeezed orange quarters along with the cinnamon stick, allspice berries, bay leaf and salt. Cook, stirring often, until the cranberries begin to burst and the sauce thickens, 10 to 15 minutes.
  3. Remove the pan from the heat and set aside to cool for 10 minutes. Remove and discard the orange quarters, cinnamon stick, allspice berries and bay leaf, and set the compote aside to cool completely. The cranberry compote can be left as is or transferred to a blender and puréed until smooth. Store the compote in an airtight container in the refrigerator for up to 1 week.

Variations

If you don’t have Riesling, any good dry white wine will do. I’m using Two Buck Chuck!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Oyster Cornbread Dressing

Summary: This was my Aunt Flora’s recipe, and my favorite.

Ingredients

  • 1 box Mrs. Cubbison’s corn bread dressing
  • 1 can chicken broth
  • Hearts of celery, chopped
  • 1 onion, chopped
  • Fresh Poultry Seasoning Herbs, sage, rosemary, thyme, chopped
  • 1 jar fresh raw oysters, chopped
  • 1 stick unsalted butter

Instructions

  1. Have ready a casserole dish, a large bowl, and a large sauté pan.
  2. Melt the butter in the pan, and add the onion and celery. Add the chopped herbs. Sauté until the onion and celery are translucent.
  3. Put both packages of Mrs. Cubbison’s in the large bowl, and add the sautéed vegetables. Add the broth, and mix. Let it sit a while so the liquid is absorbed.
  4. Add the oysters, and mix them in well.
  5. Transfer to the casserole dish, and refrigerate until ready to cook.
  6. Cook in the oven preheated to 350 for about 30 minutes, or until the top has nicely browned.

Quick notes

It’s important to get really fresh oysters. Do NOT try to use canned oysters.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Pescatarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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3 Responses to Thanksgiving Sides – Cranberry Compote and Oyster Cornbread Dressing

  1. Adelaide says:

    You have written an awesome website.

  2. Elvin Pena says:

    This is great for parties, I also use cranberry sauce in place of the grape jelly. Today I’m making a batch with both grape jelly and cranberry sauce… awesome!! Happy cooking!

  3. Amedar Consulting says:

    Whoa this blog is great i love reading your articles. Keep up the great work!