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The CAPaTini

Courtesy of the Garrison Fans of fruit-heavy drinks will adore this concoction from The Garrison’s inventive mixologists. Cranberry, Bosc pear, Honeycrisp apple, lemon, and thyme play with sweet vermouth and

Nanny’s Citrus Walnut Cranberry Sauce

By Nicole Tagliaferro / The Valley Table Ingredients 12 oz of cranberries 1/2 apple, chopped 1 tsp orange zest 1/4 tsp salt ⅔ cup sugar 1/2 cup orange juice 1/4

The Hail Mary

Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 1 ounce Cranberry Puree 1 ounce freshly squeezed orange juice 1/2 ounce Walnut Puree 1 1/2 ounces 1857 Vodka Orange zest,

Local Cranberries

SOME SATURDAYS LAST SUMMER, YOU MAY have spotted some unusual pots of evergreen bedding plants with pink and white blossoms for sale at a dutchess County farmers’ market. The Farm at

Rhubarb and Dried Cranberry Chutney

Agnes Devereaux / The Village Tea Room 3 quarts Ingredients 6 pounds rhubarb 3/4 cup sugar 1 1/2 cups Widmark clover honey 1 1/2 cups dried cranberries 1 1/2 cups

Cranberry Sorbet

Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients

The Dinah Washington

Riley Murkett, Club Helsinki Hudson Ingredients 2 ounces Harvest Spirits Core Vodka 1/2 ounce Chambord 2 sprigs thyme 1/2 ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar)

Cranberry-Pecan Bread

Nava Atlas Yields 1 loaf (doubles easily for 2) Ingredients 1 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 cup amaranth or quinoa flour (if unavailable, substitute

Hudson Valley Restaurant Week is back this April 8-21!