*** A WORD FROM THE KITCHEN ***
One of the sides pretty specific to a Thanksgiving feast
is cranberry sauce and with it's sweet-tart flavor is a
wonderful compliment to turkey and pork. I decided on a
BEGINNER'S CRANBERRY SAUCE for you so you can't go wrong
and this is one of those recipes that are best after
settling in the fridge for at least 1 hour....making it
another make-the-day-before items. One note of caution,
there are certain things that just don't go together so
take it from me and don't take a gulp of milk just after
the "C" sauce.
This just brought back the memory of a Christmas long ago
and we hand strung tons of cranberries and popped popcorn
on thread to hang on our Christmas tree. Now some of you
may recall that back in the day the lights got a lot hotter.
One late night after a good amount of time with the
decorations on we heard this mysterious pop noise. Couldn't
place it and kept going back to our business until it was
happening more often. Turns out those cranberries were
simmering on the tree and popping open LOL!
I'll have to dig out some of those old food bloopers submitted by my readers and send them around again because they're fun to read especially around this time of year. Send me some holiday blooper stories if you have them ;o)
Enjoy!
Marzee
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RECIPE: BEGINNER'S CRANBERRY SAUCe
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INGREDIENTS:
24 ounces fresh or frozen whole cranberries (washed & picked over)
2 cups Sugar
2 cup Water
2 whole cinnamon sticks
DIRECTIONS:
Mix sugar and water in a sauce pan. Stir to dissolve
sugar and add cinnamon sticks. Bring to boil, add
cranberries, return to boil, reduce heat. Boil Gently
stirring occassionally, for 10 minutes or until the
berries begin to pop. Remove from heat. Cool completely
at room temperature and refrigerate.
YIELD: about 4 1/2 cups
Categories: Side Dishes
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MARZEE'S CORNER
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CRANBERRY TIPS:
* When washing, look for bright, plump cranberries and
pick out any soft, crushed, or shriveled berries.
* Peak season is September through December.
* Fresh cranberries will keep in the refrigerator for
4-8 weeks.
* You can freeze fresh cranberries for longer storage.
* You can substitute frozen cranberries in most recipes
calling for fresh.
* Do not wash cranberries until ready for use, as
moisture will cause quicker spoilage.
* When the recipe says "cook until the cranberries pop",
don't expect popcorn. This simply mean the berry's
outer skin will expand until it bursts