This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe
1 hour - makes 10 servings 2/3 cup light brown sugar 1/2 cup canola oil 1/2 cup honey 3 cups rolled oats 1 cup sliced almonds 1/3 cup unsalted roasted sunflower seeds 1/3 cup sesame seeds 1/3 cup flaxseeds Plain low-fat yogurt, for serving 1. Preheat the oven to 300 and position a rack in the center. Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray. 2. In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through. In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes. Transfer the baking sheet to a rack and let the granola cool. 3. Invert the baking sheet onto a work surface and tap out the brittle. Peel off the parchment paper. Break the granola into chunks. Return it to the pan and cool on a wire rack. Serve with the yogurt. Make ahead: The granola can be stored
this can be made at any time of year. Best Ever Granola makes about 6 cups 4 tablespoons walnut oil, divided ¾ cup (packed) dark brown sugar ¼ cup egg whites ½ teaspoon coarse kosher salt 3 cups organic old-fashioned oats 1 cup walnut halves, broken in half ½ cup flaxseed meal 1 cup pitted dates, coarsely chopped or torn into pieces ¼ cup honey 1. Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, and flaxseed; toss well. 2. Spread mixture evenly on prepared sheet. Bake 15 minutes. Using metal spatula, stir granola. Bake 15 minutes longer. Stir again. Sprinkle dates over; drizzle with honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. Can be made 1 week ahead. Keep chilled in airtight container. from bon appetit
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