Quail In Cranberry Sauce Recipe

Name: Quail In Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 quail (about 6 1/2 oz. each); Salt and pepper; 2 to 3 tablespoons butter or margarine; 2 cups fresh or frozen cranberries; 1/2 cup firmly packed brown sugar; 2 tablespoons cider vinegar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 tablespoon all-purpose flour or 1 1/2 teaspoons cornstarch; about 2 cups watercress sprigs, rinsed and crisped

Servings: persons

12 quail (about 6 1/2 oz. each)
Salt and pepper
2 to 3 tablespoons butter or margarine
2 cups fresh or frozen cranberries
1/2 cup firmly packed brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour or 1 1/2 teaspoons cornstarch
about 2 cups watercress sprigs, rinsed and crisped

1
Remove giblets and trim necks from quail; save for another use. Rinse birds, pat dry, and lightly sprinkle with salt and pepper.
2
In a deep 11- to 12-inch frying pan over medium-high heat, melt 2 tablespoons butter. 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.
3
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.
4
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.
5
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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 quail (about 6 1/2 oz. each), Salt and pepper, 2 to 3 tablespoons butter or margarine, 2 cups fresh or frozen cranberries, and more.

Yes, Quail In Cranberry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quail In Cranberry Sauce

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