In the paper today, I saw a variation on the meatball/grape jelly/chili sauce recipe.
They used cranberry sauce. I would guess you might want to use the jelled kind rather than the whole berry, unless you want chunks of cranberries floating around in the sauce.
They also added a dash of cumin to it.
Sounds pretty good to me...we'll have to try it for the next potluck. And on a totally unrelated note, pad thai is calling...it's been a long while since I've made any. Perhaps I'll go searching for new pad thai recipes, but the New York Times one has served me well for a long time. Just so darned easy.
No comments:
Post a Comment