Test Kitchen - Roasted Thyme Cranberries

So fresh cranberries huh? That was the latest Test Kitchen ingredient, and I can see why people don't really eat them fresh. I popped one in my mouth and was met with bitter unpleasantness. No wonder they get cooked in some shape or form. As an update to this Test Kitchen series, we're actually shifting frequency to be every other week now instead of every Tuesday. You'll still be able to submit suggestions on Facebook though and thanks for doing that! This particular recipe was something done quick and simple to add to a rotisserie chicken we snagged from Costco one night. It's just a quick roast of cranberries in the oven to accentuate the bird's goodness. Try it out yourself.


Step 1: Ingredients (yields 1 cup)

• 8 oz fresh cranberries
• 2 Tbsp fresh chopped thyme
• 2 Tbsp sugar
• olive oil

Step 2: Mixing
Preheat oven to 400°F. Line a baking sheet with foil. Mix together all ingredients. Place on baking sheet.


Step 3: Finishing
Roast 15-20 minutes until cranberries are soft. Be careful of any popping during roasting because they can fall onto the bottom of your oven and burn up. Serve as a side or topping - it will not be as saucy as you might think (see pictures). Enjoy!


The next Test Kitchen ingredient: pink beans
"Pink beans are small, pale, pinkish-brown colored, oval-shaped beans, popular in the Western United States and the Caribbean. They are commonly referred to as chili beans, but may also be called by their Spanish name, Habichuelas Rosadas. The most well known pink bean is the Santa Maria pinquito, which literally means pink and small. These are grown commercial in Santa Maria, California, USA. Pink beans have a smooth, meaty, and almost powdery texture, and a semi-sweet, delicate taste. They are available either dried or canned and can typically be found in supermarkets where other beans are sold." [WiseGeek]

You know the drill. Comment about this picture when you see it go up on Facebook on what you'd like to see done with the pink beans! Remember: these posts now run every other Tuesday instead of on a weekly basis.


Photography by Duc Duong.