Miss A Columnist

Bobbie Noto earned a BS in Psychology from UNC. After working with abused children for two years, she changed gears and started a culinary career with her young daughter by her side. She is a recipe developer, food blogger, and the owner of a private catering business. Throughout the years, she has attended several professional pastry and baking programs from Chicago, New York, to Paris. Her dedication and passion for the culinary arts continues to constantly challenge her to create tantalizing pastry recipes while staying educated with the latest trends. Bobbie, along with her daughter, now her sous chef, currently teaches others the secrets to designing awe-inspiring pastries. Last year, she started a blog, in order to share with a wider audience the joys of French Pastries and wonderful friendship she has with her daughter.

Cranberry-Pomegranate Sauce

I seem to always have to serve two batches, maybe more every Thanksgiving (Photo Credit: Bobbie Noto)

Cranberry sauce, is almost on every Thanksgiving table, it is expected. I remember, the first Thanksgiving I hosted as DF’s wife. I was excited, a little nerves, and meticulously designed a menu. I have to admit I was a tad neurotic, nothing could go wrong, and had I taken a moment I would have realized perfection is over rated (boring too!).

Finally it was time for the Thanksgiving feast, all of our friends and family were sitting at the table, nothing was missing as I carried the beautifully carved turkey into the room. I placed the turkey in it’s rightful place, the middle of the dining room table. I sat down, we said payer, each individual professed what they were thankful for and we began to pass the turkey and the trimming around the table. My husband asked for the cranberry sauce to be passed to him, which seemed odd, they were directly to his left. I politely told him they were already by his plate. He looked puzzled, it was at that moment I realized he did not recognize the bowl filled cranberry sauce as cranberry sauce. Simultaneously, as I went to his side of the table (to physically hand him the bowl of cranberry sauce) he picked up the bowl filled with cranberry sauce and as announced this could not cranberry sauce. I kid you not everyone stopped to look and hear what DF said; he with straight face and complete serious asked, “where are the lines?” Perplexed at first it slowly dawned on me; he was referring to the canned cranberries. The kind you can slice into symmetrical disks. It took some coaxing, but we (the guests and myself) finally convinced him to taste the homemade cranberry sauce; I am pleased to say he loved it.

Cranberry Pomegranate Conserve

  • 608 grams/24 ounces/1 pound fresh cranberries
  • 237 grams /1 cup water
  • 300 grams/1 1/2 cups sugar
  • 223 grams/ ½-cup orange juice, fresh
  • 223 grams/ ½-cup fresh pomegranate juice
  • Zest 1 orange
  • 1 cup peeled and chopped apple
  • 1 cup peeled and chopped pear
  • 1 pomegranate, seeds and juice
  • 30 grams/2-Tablespoons pomegranate liqueur
  • Zest lemon

    Voila! (Photo Credit: Bobbie Noto)

Prepare mise en place

Peel the apple and pear

Core the apple and pear

In a medium heavy saucepan combine cranberries, sugar, and water and cook until berries burst, about 10 minutes. Add all other ingredients except pomegranate seeds and cook, stirring frequently, until mixture thickens, about 25 minutes. Add seeds, stir to combine, and cook for 2 minutes. Allow for the sauce to cool. Transfer to a nonreactive bowl or jar and refrigerate, covered, for up to 2 weeks. Conserve may also be frozen in plastic food storage bags for up to 1 year. Alternatively, you can process hot mixture in sterilized jars and keep in a cool, dark place for up to 6 months.



Related Articles:

Fatal error: Uncaught Exception: 190: Error validating application. Application has been deleted. (190) thrown in /home/askmissa/public_html/wp-content/plugins/seo-facebook-comments/facebook/base_facebook.php on line 1273