Comments on: Carrot and dried cranberry salad

By: ellaella

ellaella — Sun, 06 Dec 2009 02:47:48 +0000

Hello, Heidi – welcome! I’m so glad it was a hit — thanks for letting me know. I did make it again for Thanksgiving and it was a perfect light touch. Bon appetit!

By: Heidi

Heidi — Sun, 06 Dec 2009 00:14:13 +0000

This was so good. Made it tonight for dinner and will definately be making it again. This is going in the official family recipe box. Thanks for posting it!!

By: ellaella

ellaella — Wed, 18 Nov 2009 04:00:00 +0000

Hi, Tess. Thanks for that formula! I’ll update the post to call attention to it. There is no earthly reason (except profits) to use that blasted HFCS. Next time I’m in that international megastore I’ll check theirs and I’m willing to bet the ones from other countries don’t use HFCS.

Dried cherries would be a wow!

By: Tess

Tess — Wed, 18 Nov 2009 03:39:26 +0000

I think dried cherries (soaked in fruit juice) would be good too. Or golden raisins.

Another point about buying the seasoned vinegar is that you can control how much sugar and/or salt you want for a recipe. Plus there are many times when I want just plain komezu. Why have two bottles when you only need one?
It’s ridiculously easy to make:
3 Tablespoons komezu (Japanese rice vinegar)
1 Tablespoons sugar, or to taste
1 teaspoon salt
Stir together and let the mixture sit for 15 to 20 minutes to dissolve sugar and salt. Or you are in a rush, you can heat the vinegar (don’t boil) and stir in s&s.
Tess´s last blog ..Golden Kimizu Sauce

By: ellaella

ellaella — Mon, 16 Nov 2009 19:09:54 +0000

Kathy, it would indeed! Having eaten cold leftovers, I can also recommend it for cookouts and picnics. I see nothing odd about cranberries in summer, but raisins could be used instead.

Happy Thanksgiving, a little early.