Sauces Uncategorized Vegetarian

Apple-Cranberry Sauce

Apple-Cranberry Sauce
Apple-Cranberry Sauce

Day 6 of 14 Days of Apple and I bought an apple peeler/corer/slicer today. Yes! It turns a whole apple into peeled, perfectly uniform thin slices in a snap. I’m going to make apple tarts every day now.

Apple peeler, corer, slicer
Apple peeler, corer, slicer
It’s available on Amazon:

Tonight, I’m hosting a dinner party for some friends and when I was at the grocery store yesterday, I saw they had fresh, organic, free-range turkeys. I decided to cook an early Thanksgiving dinner since I won’t be cooking the full meal later this month. I thought it would be fun to create a cran-apple compote – or chutney – or relish – or sauce. Does anyone know the difference?

This recipe is so easy because you bake it in the oven rather than simmer it on the stove. There was no mess and no risk of burning it. The other day, I left something simmering and reducing on the stove and came back from an extensive Twitter session to find a kitchen full of smoke and a dead saucepan. This recipe is super easy and open to interpretation, so feel free to play with it. Add raisins for a more texture or cinnamon for another flavor accent. Most of all, have fun.

Stay tuned for more posts from my pre-Thanksgiving Thanksgiving dinner.

Apple Cranberry Sauce
Serves 6


3 medium Granny Smith apples, peeled, cored, sliced
2 cups fresh cranberries
A few squeezes of fresh lemon juice
5-6 large orange zest pieces
1/2 cup granulated sugar
1 cup orange juice


1. Lay all of the ingredients in a baking pan. Cover and bake in a pre-heated 350˚F oven for about 1 hour. Remove and let cool. Pour off excess liquid when transferring to a bowl. Stir to mix and crush ingredients further. Cool completely. Serve chilled.

Uncategorized Video How-to

Thanksgiving Video Roundup

I am currently in the process of retooling for my next blog marathon, which will commence next Monday. Last month’s 31 Days of Pumpkin was a great success, so I am inspired to push on with more daily recipe postings around a theme. Tune in Monday to find out what the secret ingredient will be. If you don’t want to miss a single post, make sure to become a fan of StreamingGourmet on facebook or follow me on Twitter.

In the meantime, I want to bring your attention to my other project – StreamingGourmet, the videohosting site devoted to all things culinary. For Thanksgiving, we’ve assembled collections of the best videos from across the web in each of the important categories: Turkey, Stuffing, Sides, Apple (pie+) and Pumpkin (pie+). To embed these collections on your website, click on “embed this” in the lower left hand corner of the collection.

Click on a thumbnail to view the video.

Poultry Sauces Uncategorized

Roasted Chicken with Tyler Florence’s Rosemary Pomegranate Glaze

Tyler Florence's Rosemary-Pomegranate Glaze on a Chicken
Tyler Florence: Rosemary-Pomegranate Glaze - On a Chicken

It’s been Pomegranate Week here at StreamingGourmet, and the finale is this Tyler Florence recipe I found at AOL video and posted to StreamingGourmet. You can view the video at the bottom of this post. He roasts a turkey, but since I was serving only 4 people, I decided to roast a chicken. I harvested the rosemary for this recipe from a huge bush in my neighborhood. Go local!


I’m estimating these ingredients because in the video recipe, Tyler is not very specific, but here’s how I did it:

2 Tbsp Olive oil
2 cloves garlic, peeled and crushed
2-3 large sprig of fresh rosemary
1 cup pomegranate juice
1/2 cup orange juice
1/2 cup brown sugar
1/4 cup honey
2 Tbsp butter
1 6 lb chicken, washed and patted dry
Salt & pepper to taste

1. To make the sauce, add the olive oil, garlic and rosemary to a small saucepan over medium heat. Sautée for a minute to release the aromatics and then add the pomegranate juice, orange juice, brown sugar and honey and bring to a boil. Simmer for about 20 minutes until sauce is thickened. It should cling to the back of a spoon.

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