Wednesday, November 21, 2012

5 ingredient, 15 minute Cranberry Cherry Sauce

I have nothing against the stuff in the can. It tastes fine. I love its little ridges and the plopping sound it makes when it is released from the can onto its decorative plate. But I also love this sweet/tart homemade version with dried cherries. It only has 5 ingredients and takes very little time and effort to make. You start with 12 ounces of fresh cranberries, 4 ounces of dried cherries, 3/4 of a cup of brown sugar, 1 cup of water and a little bit of freshly ground plack pepper.
Bring the water and the sugar to a boil in a saucepan.
Dump in the cranberries and the cherries and a good pinch of pepper. This is rocket science, people. Soon you will hear a popping noise, that will remind you very much of a bowl of Rice Krispies. Those are your cranberries popping. That's a good thing.

They are releasing lots of natural pectin (that's what makes jellies jell) and wonderful flavor. Keep stirring, because it is going to start to thicken up fast.

Then just take it off the heat and allow it to cool and you have the best cranberry sauce. You can make it a week ahead and it lasts forever. It's not only great with your Turkey, but fantastic on sandwiches.

How pretty is that to take to Grandma's house?

Quick Thanksgiving Day tip

If you have friends or family with allergies coming to Thanksgiving, make a little placecard that lets people know if something contains nuts or seafood or anything that might make them ill. You could even be kind to vegetarians. There are templates for palcecards available free many places on line. And it might save you the trouble of having to jab someone with an epi pen or call an ambulance. I have a friend who is quite allergic to nuts and I give all the guests a quiz about ingredients in dishes they've brought. If there are nuts, they get to sit in the nut area of the buffet with a decorative little warning.