Quail in Cranberry Sauce

Name: Quail in Cranberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters firmly packed brown sugar; 2 Tbsps butter or margarine; 2 Tbsps cider vinegar; 473 milliliters fresh or frozen cranberries; 1 Tbsp all-purpose flour or 1 1/2 teaspoons cornstarch; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 kilograms 12 quail (about each); 6 servings Salt and pepper; 473 milliliters about watercress sprigs, rinsed and crisped

Quail in Cranberry Sauce might be a good recipe to expand your sauce recipe box. This recipe serves 6. One serving contains 834 calories, 73g of protein, and 48g of fat. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have firmly brown sugar, watercress sprigs, ground allspice, and a few other ingredients on hand, you can make it.

Instructions

Remove giblets and trim necks from quail; save for another use. Rinse birds, pat dry, and lightly sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Quail

In a deep 11- to 12-inch frying pan over medium-high heat, melt 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add as many birds as will fit in pan and brown on all sides, 12 to 15 minutes. Lift out as browned, put in a bowl, and add remaining birds and more butter, if needed, to pan. When all the birds are out of pan, discard fat.

Ingredients you will need

Butter

Equipment you will use

Bowl

Frying Pan

To pan, add cranberries, 1 cup water, brown sugar, vinegar, cinnamon, allspice, and cloves. Stir over high heat until simmering. Return birds and accumulated juices to pan.

Ingredients you will need

Brown Sugar

Cranberries

Allspice

Cinnamon

Vinegar

Clove

Water

Equipment you will use

Frying Pan

Cover and simmer over low heat, turning birds over after 10 minutes, until thighs are tender when pierced, 20 to 30 minutes total. With a slotted spoon, transfer birds to a warm platter.

Equipment you will use

Slotted Spoon

Smoothly blend flour with 2 tablespoons water, then mix into pan. Stir over high heat until sauce comes to a rolling boil. Season with salt and pepper to taste, pour over birds, and garnish platter with watercress.

Ingredients you will need

Salt And Pepper

Watercress