Homemade Cranberry Sauce, Plus Swiss Chard

Holiday Cranberry Sauce

Makes about 2 1/2 cups

Ingredients: 1 pound fresh cranberries, washed and dried 2 cups granulated sugar 1/3 cup water 1 cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 orange, zested and juiced

“This sauce really combines the purity of the cranberry flavor with the spices and aromas we associate with holiday dining.”

Directions: In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Alex Guarnaschelli’s Swiss Chard With Shallots

Swiss Chard With Shallots

Serves: 4-6

Ingredients: 2 cups canola oil, plus 2 tablespoons 6 shallots, peeled and thinly sliced 1 tablespoon all-purpose flour Kosher salt and freshly ground white pepper 2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces 1 tablespoon extra-virgin olive oil 2 tablespoons sherry vinegar In a medium pot, heat 2 cups oil to 325 degrees F.

“The shallots can also be addictive so make a little extra to snack on while you prepare this recipe!”

Directions: In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.

Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they “wilt”, 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.