Cranberry sauce takes on a new barbecue role Fast & Fresh: Sweet, yet tart, it's a taste that goes well with chicken, duck or pork.

FAST & FRESH

November 29, 1995|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

It's the season for that ubiquitous cranberry condiment again. Don't think of it as just a partner to the turkey, turn it into the base of a great, yet simple barbecue sauce. Use with chicken, duck or an oriental stir-fry (add a touch of sesame oil).

Purchased corn muffins bring a touch of the South to the menu. A simple frozen vegetable mixture can be zapped quickly as a side dish.

Make glazed bananas for dessert.

Cranberry barbecue sauced ribs

Serves 4

1 1/2 pounds boneless country-style pork ribs

1/3 cup barbecue sauce of choice (tomato based)

1/2 cup whole cranberry sauce

Place oven rack about four inches from broiler heat element. Heat broiler.

Meanwhile place ribs in a microwavable plate and cover. Microwave two- four minutes on 100 percent power to render fat and precook.

In a medium bowl, mix barbecue sauce and cranberry sauce until blended.

Line a baking sheet with foil and place precooked ribs on top. Spoon sauce over ribs. Broil on one side for three minutes. Turn ribs, douse with more sauce watching to be careful that the sauce doesn't burn. Serve immediately.

Glazed maple orange bananas

Serves 4

1/4 cup orange juice concentrate

3 tablespoons maple syrup

2 teaspoons fresh lime juice

2 large bananas slightly green, split in half lengthwise

2 tablespoons slivered almonds or chopped pecans, toasted

In a medium saute pan, mix juice concentrate, maple syrup and lime juice. Bring to a boil and add bananas. Lower heat to medium and poach 1 minute per side. Serve immediately, with extra sauce. Sprinkle with toasted nuts.

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