iamchum/robs.kitchen_recipe_dataset huggingface dataset:
The Fall Spritz

Ingredients:
6 ounces chilled hard apple cider, preferably semi-dry
2 ounces cognac
1 (3 x 1/2-inch) strip orange zest
matches

Instructions:
Pour apple cider and cognac into a Collins glass filled with ice.
Light a match, let it burn 2 seconds to get rid of excess sulfur, and hold it 3" over cocktail and 1" away from peel; the outside of the peel should face down, over the drink. Squeeze peel to release oils into drink.
Rub flamed peel around rim of glass, then place peel in glass.
Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds

Ingredients:
1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 whole head garlic
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated Parmesan cheese (1 1/2 ounces)
1 cup pomegranate seeds (from 1 large pomegranate)

Instructions:
Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Pasta with 10-Minute Pesto

Ingredients:
1 pound pasta
Kosher salt
1/3 cup plus 2 tablespoons pine nuts, divided
5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
1 garlic clove, peeled, cut in half
1/2 cup extra-virgin olive oil
1 cup finely grated Parmesan
plus more for serving

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2–3 minutes; set aside.
Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.
Warmed Spiced Olives

Ingredients:
1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Instructions:
Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.
Creamy Cauliflower Dip

Ingredients:
1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
1 garlic clove, peeled
1/4 cup olive oil, divided, plus more for serving
1 medium onion, thinly sliced
1 teaspoon ground cumin
2 teaspoons kosher salt, divided
3/4 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Coarsely chopped parsley (for serving)
Baby romaine hearts and endive leaves (for serving)

Instructions:
Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
Dip can be made 5 days ahead; cover and chill.
Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

Ingredients:
6 medium multicolored carrots (about 10 ounces), peeled
4 small golden beets (about 8 ounces), peeled
1 Fuji apple
1/2 cup full-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons honey
3/4 teaspoon whole caraway seeds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
5 leaves Tuscan kale
thick stems removed
thinly sliced crosswise

Instructions:
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
Slaw can be made and chilled for up to 8 hours.
Eggplant Caponata

Ingredients:
2 large Italian eggplants, peeled and cut into medium dice, 2 tablespoons kosher salt, 5 tablespoons extra-virgin olive oil, 1 red onion, thinly sliced, 4 medium garlic cloves, thinly sliced, 4 celery stalks, thinly sliced on an angle, 2 anchovies, in oil, 1/4 cup tomato paste, 1 1/2 cups red wine vinegar, 1/4 cup sugar, 1/2 cup capers, in brine

Instructions:
Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
Serve warm or at room temperature accompanied by toast points or crostini.
Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Ingredients:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 large eggs
Canola oil (for frying)
"4 potato rolls (preferably Martins)", 2 tablespoons unsalted butter, room temperature
4 sandwich slice dill pickles, cut in half crosswise
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
A deep-fry thermometer

Instructions:
Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.
Sole Meuniere with Rice Pilaf

Ingredients:
2 tablespoons olive oil
1/2 small onion, finely chopped
Kosher salt, freshly ground white pepper
freshly ground white pepper
1 1/2 cups jasmine rice
1 bay leaf
4 tablespoons unsalted butter, cut into pieces
Fleur de sel
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter
1/3 cup heavy cream
1/4 cup fresh lemon juice
Kosher salt, freshly ground white pepper
freshly ground white pepper
1 cup all-purpose flour
4 skinless Dover or lemon sole fillets
4 tablespoons clarified butter or ghee
2 tablespoons finely chopped fresh parsley
2 lemons
halved

Instructions:
Preheat oven to 375°F. Heat oil in a medium ovenproof saucepan over medium. Add onion, season with kosher salt and pepper, and cook, stirring occasionally, until translucent and softened, 5–8 minutes. Add rice and stir to coat; cook, stirring occasionally, until rice is translucent, about 5 minutes. Add bay leaf and 3 cups water; season with kosher salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed, 15–20 minutes.
Remove rice from oven and let sit 5 minutes, then gently fluff with a fork. Top with butter; let it melt into rice, then sprinkle with fleur de sel.
Cook 1 cup unsalted butter in a small saucepan over medium, stirring often, until butter foams, then browns, 5–8 minutes. Remove from heat and slowly add cream (it will foam up slightly). Return to medium heat and cook, stirring often, until cream browns (mixture will go from pale beige to a deep caramel color), 5–8 minutes. At this point, sauce will look broken and grainy, but it will come back together. Remove from heat and stir in lemon juice and 1/2 cup water. Cut 2 tablespoons unsalted butter into small pieces. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, until sauce is glossy; season with salt and pepper. Keep sauce warm while you cook the fish.
Place flour in a shallow baking dish. Season sole with salt and pepper, then dredge both sides of fillets in flour, shaking off excess.
Heat clarified butter in a large skillet over medium-high until smoking. Carefully add fillets and cook until underside is golden brown, about 2 minutes. Gently turn fillets and cook until golden brown on the other side, about 1 minute. Add remaining 2 tablespoons unsalted butter and cook a minute or so until brown. Remove skillet from heat and, using a large spoon, baste fish with butter for a minute or two to finish cooking.
Transfer sole to a platter. Spoon lemon cream sauce over; top with parsley. Serve with rice pilaf and lemon halves alongside.
Butter-Roasted Turkey Breasts

Ingredients:
2 skin-on, bone-in turkey breasts (3 1/2–4 pounds)
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
6 sprigs thyme
4 sprigs rosemary
1 head of garlic
cloves peeled
crushed

Instructions:
Preheat oven to 425°F. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper.
Scatter thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts, turning halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°F (for optimal moistness, you will want to cook the white meat of the turkey breasts to a lower internal temperature than you would if cooking a whole bird), 45–55 minutes.
Transfer turkey breasts to a platter and let rest 10 minutes before carving.
Serve turkey breasts with pan drippings alongside.
Barley-Stuffed Peppers

Ingredients:
3/4 cup uncooked barley, or 2 cups cooked barley or other grain, 2 tablespoons olive oil, 2 cups sliced cremini mushrooms, Kosher salt and freshly cracked black pepper, freshly cracked black pepper, 1/2 cup grated Parmesan cheese, 1 cup small-diced fresh mozzarella, 1/4 cup chopped fresh parsley, 1 yellow bell pepper, halved lengthwise and seeded, 1 red bell pepper, halved lengthwise and seeded, 1 cup bread crumbs

Instructions:
Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
Use a large spoon to divide the barley filling evenly among the pepper halves.
Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
Apple Jack Stack Cake

Ingredients:
3 pounds assorted apples, peeled and cut into 1/2-inch wedges
1/2 cup brown sugar
1 cup apple cider
1/4 cup applejack, apple brandy, or bourbon
1 1/2 cups apple butter
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
1/4 cup molasses
2 large eggs
1 cup dark brown sugar
1/4 cup reserved apple cider mixture (from the filling)
1 tablespoon molasses
2 tablespoons unsalted butter

Instructions:
Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms—it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.
Whole Wheat-Apple Crisp

Ingredients:
6 medium tart apples (such as Pink Lady or Gala), peeled, sliced
1/2 cup (packed) dark brown sugar, divided
6 tablespoons unsalted butter, melted, divided
3/4 cup old-fashioned oats
1/3 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vanilla ice cream (for serving)

Instructions:
Preheat oven to 350°F. Toss apples, 1/4 cup brown sugar, and 2 tablespoons butter in a 2-quart baking dish.
Toss oats, whole wheat flour, cinnamon, salt, remaining 1/4 cup brown sugar, and remaining 4 tablespoons butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50–60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.
Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale

Ingredients:
1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves

Instructions:
Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15–20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.
Spiced Green Tahini Sauce

Ingredients:
3 garlic cloves, crushed, 3/4 cup coarsely chopped fresh cilantro, 3/4 cup coarsely chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground fenugreek, 2 teaspoons kosher salt, plus more, 1 cup tahini, 1/4 cup fresh lemon juice

Instructions:
Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 teaspoons salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).
With motor running, gradually drizzle in 3/4 cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
Crispy Salt-and-Pepper Chicken Skin

Ingredients:
1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces
Salt and pepper
Parchment and baking sheet (to keep skin from curling)

Instructions:
Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
Skin can be baked 3 hours ahead. Store airtight at room temperature.
Hardy Greens With Lemon-Garlic Vinaigrette

Ingredients:
2 garlic cloves, finely grated, 1/2 cup olive oil, 1 tablespoon finely grated lemon zest, 1/3 cup fresh lemon juice, 1 tablespoon honey, Kosher salt, freshly ground pepper, 4 cups torn collard greens, 4 cups torn turnip greens, beet greens, and/or kale, 3/4 cup dried cranberries, divided

Instructions:
Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
Top salad with remaining cranberries just before serving.