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Are you getting the most from your expertly cultivated and perfectly aged wine collection?
Impress your holiday guests with Moroccan mimosas, golden beet salad, crispy duck breast, porcini-rubbed pork tenderloin, stuffed turkey and lemon bars
2 cups orange juice
Serves 4 to 6
Serves 6
Serves 4
Serves 12
Notes: Prepare the compote a day ahead to allow the cranberries to soak up all the flavour of the added ingredients. It will also go very well with your next cheese platter or dessert. For added flavour and a juicier turkey, you can brine it for 24 hours in classic brine before starting this recipe. Allowing the turkey to rest for a solid 30 minutes before even thinking about carving it results in a much juicier turkey. There are other stuffing options: add bacon or try other herbs such as oregano, marjoram or rosemary. Have fun with this recipe! If you are not confident deboning the turkey leg yourself, ask your butcher to do it for you.
Makes 36 pieces
Notes: Finish these bars off with a light dusting of icing sugar, or pair them with glazed candied whole cranberries in the winter. This recipe makes a whole lot, so feel free to halve the recipe and cook it in a 9- X 13-inch pan (adjust the cooking times accordingly). Or cut into bars, pack into an airtight container or resealable plastic bags and freeze for up to three months.