www.montereycountynow.com NOVEMBER 27-DECEMBER 3, 2025 MONTEREY COUNTY WEEKLY 21 New England’s Rarities Discovered in Birds, Beasts, Fishes, Serpents, and Plants of That Country. He noted that “The Indians and English use [cranberries] much, boyling them with sugar for sauce to eat with their meat; and it is a delicate sauce, especially for roasted mutton; Some make tarts with them as with goose berries.” By 1796, Amelia Simmons associated cranberry sauce with turkey in her book American Cookery. “When most people think of cranberries, they immediately picture traditional cranberry sauce or a sweet dessert,” says Alvin Quinol, chef de cuisine at Alvarado Street Brewery & Bistro in Carmel. He admits that the temperamental flavors—tart and bitter—can be difficult to work with. The challenge is to find balance. “Certain oily fish, like salmon, can compete with their sharpness, while some red meats may clash with their distinctive profile,” he adds. Hardie agrees, noting that the trick is to respect those tones. Ginger can deflect some of the bite with a tingle of spice. Orange zest brings a calmer depth to the bitter streak. Floral notes work well. And there’s always the taming influence of sugar. We asked some local chefs and a bartender for some thoughts on to to put cranberries to good use after Thanksgiving—beyond as a turkey sandwich topping. The recipes featured here represent a salad, a bread, an entree, a dessert and a cocktail—a complete cranberry-themed meal. Quinol’s chopped harvest salad with Howzit cranberry vinaigrette brings Alvarado Street’s medal-winning sour ale together with the equally fruity and brash berries. “Pairing beer with cranberries is not a combination that often comes to mind, yet the two complement each other remarkably well,” he explains. The vinaigrette, he adds, “can be tossed with roasted carrots for a bright, seasonal side, or drizzled over a grilled pork chop and then finished with toasted almonds for added texture and depth.” There are leftover cranberries in many households in the days following Thanksgiving. While some people may be wary of them, the chefs in the following pages embrace their versatility. After all, Chef Hardie says, “They don’t get as much credit as they should.” Here are their suggestions. Chopped Harvest Salad with Howzit Cranberry Vinaigrette Alvin Quinol, Alvarado Street Brewery & Bistro SALAD INGREDIENTS Chopped kale, roasted butternut squash, roasted beets, apples, grapes, toasted pepitas, goat cheese, brown butter yogurt, Howzit cranberry vinaigrette (see below) Howzit Cranberry Vinaigrette Yield: 1 1/2 quarts INGREDIENTS 3 1/4 cups Howzit beer (reduced to 1 cup) 1 cup cranberry sauce or rehydrated dried cranberries or fresh cranberries 1/2 cup Champagne vinegar 1/4 cup honey 3 cups blended oil 1/4 teaspoon salt DIRECTIONS Pour Howzit beer into a small sauce pot. On medium heat, reduce beer to 1 cup. Stir often, it can overflow. Once the beer is reduced, remove it from the heat and let it cool. Once cooled, put all ingredients, except the oil, into a blender. Turn on the blender to medium speed. Let the ingredients blend for 30 seconds. In a steady stream, slowly pour the oil into the blender while it’s on, to emulsify. Once all the oil has been poured, the consistency should be a creamy vinaigrette. Taste. Adjust seasoning if needed. Pour into an air-tight container. Store in the refrigerator. Shelf life is one week. Use to dress other salads, as well. Left: Alvin Quinol, chef at Alvarado Street Brewery & Bistro in Carmel, dresses this chopped vegetable salad with a Howzit Cranberry Vinaigrette prepared from one of the brewpub’s sour beers. Above and right: Chef Quinol preparing the vinaigrette. DANIEL DREIFUSS Berry Fine
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