Nov 1, 2018 | Food, Food + Drink

[title subtitle=”words: Catherine Frederick”][/title]

I’m thankful for many blessings this holiday season, especially for the delicious recipes on the following pages. Whether you’re gathering with a large family, or a cozy dinner among friends, they’re sure to love these cranberry inspired dishes just as much as I do. 


Cranberry Tart

[title subtitle=”words: Martha Stewart
images: Jennifer Pallian”][/title]


– Ready-made tart shell 

– 1/4 cup orange juice

– 2 envelopes, ¼ oz. each, unflavored gelatin 

– ½ cup cold water 

– 6 cups fresh cranberries 

– 2 cups sugar

– 1 cup red currant jelly 

– 2 Tablespoons cognac 

– 1 Tablespoon, plus 1 teaspoon, orange zest 

– Optional: mint sprigs, powdered sugar, whipped cream



Prepare tart shell as directed on package, cool. Sprinkle gelatin over water in a small bowl, let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, orange juice, and cognac in a saucepan and cook over low heat until cranberries are soft but do not burst, 10-12 minutes. Don’t overcook, or mixture will be watery and berries will be mushy. Remove from heat, cool slightly, stir in gelatin mixture and cool completely. Pour cranberry filling into cooled tart shell and chill for 1 hour before serving. Garnish with mint sprig. Optional: delicious with a dusting of powdered sugar or a dollop of whipped cream.



Cranberry Apple Stuffing

[title subtitle=”words: Taste of Home
images: Chelsea Shapouri”][/title]


– 1 cup chopped celery

– ½ cup onion

– ½ cup butter

– 10-12 slices white bread, toasted and dried out for 1-2 days, torn to small pieces

– 1 box prepared cornbread (I use Jiffy brand.)

– 1 ½ cups dried cranberries

– ¾ cup chopped pecans

– 1 ½ cups chopped Granny Smith apples

– ¼ cup minced fresh parsley

– 2-3 teaspoons poultry seasoning

– 2 teaspoons sage

– 1 teaspoon salt 

– 1 teaspoon pepper

– 2 cups chicken broth

– 2 eggs, beaten 



Combine equal parts toasted white bread with crumbled cornbread in mixing bowl. In a small saucepan, saute celery and onion in butter until tender; set aside. Add cranberries, apples, pecans, parsley, poultry seasoning, sage, and salt and pepper to bread mixture. Next, add broth, egg and celery mixture to the bowl. Stir until combined. Pour into greased baking dish. Cover and bake at 350 for thirty minutes. Uncover and bake until top and edges are slightly brown and crisp, about ten minutes more. Serve immediately.



Chef Zipora’s Thanksgiving Meatballs

[title subtitle=”Recipe and image: courtesy Chef Zipora Einav”][/title]


– 1 lb. ground chicken or turkey

– 1-2 Tablespoons olive oil 

– 2 large eggs 

– ½ cup panko bread crumbs 

– ½ teaspoon each: garlic powder, onion powder, salt, black pepper

– 2 teaspoons cayenne  

– 1 cup dry cranberries

– ½ cup Italian parsley (chopped)



Preheat oven to 400°. Place parchment paper on a baking sheet and spray with olive oil. In a medium-size bowl, mix together all the ingredients. With an ice cream scoop, create 1” balls of the mixture and place about an inch apart on the baking sheet. Cover and bake at 350 for thirty minutes. Uncover and bake until top and edges are slightly brown and crisp, about ten minutes more. Serve immediately.

Chef Zipora Einav has cooked for some of Hollywood’s most notable celebrities – Bob Hope, Jack Nicholson, Mariah Carey, Pierce Brosnan, Scarlett Johansson. She is the author of Recipe for a Delicious Life, which includes recipes and a classical CD, Music for a Delicious Life. Learn more at

Do South Magazine

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