First Up for Our Thanksgiving Menu: Cranberry Delight
One of the reasons that Thanksgiving is in my mind more than a month prior to the date, is because Canada already had their celebration (Happy belated Thanksgiving, Canadian readers!). Monday October 8 - while Americans were toasting Columbus - our north
ern neighbors were already gathering with family around the dinner table.
Yarn Harlot, a knitting site I enjoy, is written by Canadian Stephanie Pearl-McPhee, and on two Mondays past, she provided readers with a recipe from her celebration: Homemade Cranberry Sauce.
Now if you are anything like my momma, you prefer the canned kind (just make sure it doesn’t have gelatin in it). But for the rest of us who want to try whipping up our own sweet-tarty side, here is Yarn Harlot Stephanie’s recommended recipe:
454g fresh, whole cranberries. (That’s maybe….3 or 4 cups? I don’t think it’s a precision thing. Two small packages or one big one.)
1/2 cup sugar
1/4 cup water
1/4 cup orange juice
1 tsp orange rind.Bring to a boil and cook (somewhat attentively) until the berries are mushy and have gone to bits. (About 10 minutes) The whole thing turns a bit pink and foamy at this point, but have faith.
Sounds easy enough, right? If you think yours is better
let me know! And, be sure to check out Stephanie’s site for pictures of how her cranberry sauce turned out - it looks yummy!
October 23rd, 2007 at 10:49 am
[...] I am going to continue bringing lots of good recipes from now until the fateful day for American turkeys - November 22 - but with the mindset more of [...]