WHAT IS A 1 4 OF AN OUNCE RECIPES

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CRANBERRY SAUCE RECIPE - NYT COOKING



Cranberry Sauce Recipe - NYT Cooking image

Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Science! Sometimes it's helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.

Provided by Sam Sifton

Total Time 10 minutes

Yield About 2 cups

Number Of Ingredients 4

1 12-ounce bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup orange juice, preferably fresh squeezed
Zest of 1 orange, or to taste

Steps:

  • Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine.
  • Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.
  • Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.

Nutrition Facts : @context http//schema.org, Calories 221, UnsaturatedFatContent 0 grams, CarbohydrateContent 57 grams, FatContent 0 grams, FiberContent 5 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 3 milligrams, SugarContent 48 grams

AL PASTOR MARINATED PORK RECIPE | FOOD NETWORK



Al Pastor Marinated Pork Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours 
4 ounces garlic 
4 ounces apple juice 
4 ounces freshly squeezed orange juice 
4 ounces white vinegar 
2 ounces white onion 
1 ounce achiote paste 
1/4 ounce ground cinnamon 
1/4 ounce ground cloves 
1/4 ounce ground cumin 
1/4 ounce dried oregano 
1/4 ounce dried thyme 
4 bay leaves 
Salt and freshly ground black pepper
1 pound pork shoulder, thinly sliced 
2 ounces chopped bacon 
Oil, for cooking 
Diced fresh pineapple, optional

Steps:

  • Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
  • Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces. 
  • Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

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