I'm creating a dessert for Xmas.
I started with dried lingonberries I got from Amazon by mistake.
I've already mixed about a half pound with a jat of Smucker's low sugar strawberry jam.
I first partially reconstituted them in warm water that I put a tbsp of honey in, for
about 5 min.
Later today I am going to make a graham ******* crust, but I am going to add some ground almonds to that.
And then I am going to use that to make a lemon cheesecake made with Meyers lemons. I'll be making half the recipe, I don't want it to dominate the dish.
So I'll do the crust, then add and bake the cheesecake, and put the fruit mixture on just before serving.
I have a trick I use for turkey. I have a V shaped roaster rack. Mine is ruggeder than the one in this pic... But this will give you an idea what to look for.
I cook the bird upside down for half the cooking time. It's tough to get the bottom of the turkey done without drying out the breast meat. This fixes that problem.