Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, November 27, 2013

Cranberry Salad with Black-Cherry Juice and Toasted Pecans

Black-cherry juice has a naturally sweet-tart taste that’s a great companion to fresh cranberries. This cranberry salad, or relish, packs a zing with tangy freshness without being too sugary. Toasted pecans add both nutty flavor and a little texture to the finished dish.

Serves 6

  • 1 tbsp olive oil
  • 2 tbsp finely chopped shallot
  • 1 12-oz bag fresh cranberries
  • 2/3 cup white sugar
  • 2/3 cup dried cherries
  • 1/2 cup black cherry juice
  • 1/3 cup toasted broken pecan pieces
Fresh Cranberries
Salad Ingredients
  1. Heat a saucepan over medium heat and add the oil. Add the shallot and cook, stirring frequently, until beginning to soften, 3 minutes.
  2. Increase the heat to medium-high and add the cranberries, sugar, dried cherries, and cherry juice. 
Shallot Beginning to Cook 
Cranberry Mixture Added

  1. Bring to a light boil, then reduce the heat and simmer until the cranberries begin to pop open and the mixture begins to thicken, 7-8 minutes. (It will continue to thicken as it cools.)
  2. Remove from the heat and cool to room temperature. Stir in the pecan pieces.

Mixture Beginning to Boil
Salad Cooking Down
Cooked Salad
Serve at room temperature or cover and refrigerate until ready to use. (May be made 1-2 days ahead.)

Cranberry Salad with Black-Cherry Juice and Toasted Pecans

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