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Some of Missoula’s newest restaurants help prepare a heaping holiday feast


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Naughty cranberries

The Independent staff

Let’s get one thing straight: If you’re serving cranberries out of a can, you’re doing it wrong. For whatever reason, this traditional Thanksgiving dish gets relegated to an afterthought, with some kooky aunt dumping a cylindrical glob of red stuff on a dish and calling it good. Not here. Our version gets its name because it’s stupid easy to make (even for a bunch of journalists) and because it’s sinfully delicious to eat (mmm, sugar). Plus, in keeping with this year’s holiday food theme, it celebrates fresh ingredients—unlike some gunk that comes out of a can.

Missoula Independent news
  • Cathrine L. Walters


1.5 cups of sugar

1 navel orange

½ teaspoon ginger, grated

4 cups cranberries

½ cup toasted pecans


Grate the orange peel and add it to a pot with sugar and ginger. Squeeze orange and add juice to the pot. Simmer over medium heat until sugar dissolves. Add cranberries and cook until they pop, about 5 minutes. Pour cranberries into a serving dish and top with toasted pecans. Let cool and serve.


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