"transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken. Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up)."
"The ribbed, cylindrical beauty plops out of the can like a gavel marking the start of the holiday, retaining its signature shape so guests can slice off just the right amount. While this is a perfectly acceptable (if not downright encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken."
Canned jellied cranberry jelly commonly served at American Thanksgivings has a ribbed, cylindrical shape that plops out of the can and retains form so guests can slice portions. The jelly can be repurposed as a fast weeknight dinner shortcut by transforming it into a stir-fry sauce that coats chicken and green beans in a glossy, sweet-and-sour glaze similar to orange chicken. Jellied cranberry sauce yields a smooth, shiny coating when heated and combined in a stir-fry. Whole-berry cranberry sauce should be avoided for glazing because the berries cause clumping and prevent a glossy glaze.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]