Last night I made oven-baked cranberry sauce and it could not have been easier. It involved a 350 degree oven, a bag of cranberries picked over for twigs and unripe berries (mine weighed about 14 oz. when done), one cup of sugar, cinnamon & nutmeg to taste, and 1/4 cup of Brandy. This was mixed together in a pyrex dish (something similar to an 8x8) and baked (covered) for about 45 minutes. Stir, mash, enjoy. (I also added a little water once it cooled as I found it to be too thick.)
Now I need to bake a turkey. Until then my sauce is off to the freezer. It is soooooo good.
Go ahead gardeners and cooks, get your cran on while the fresh ones are here.
3 comments:
I do the home version, but I still serve the canned jelled stuff alongside it in another dish, and I DON'T cut it up, I leave the can marks on it LOL. It's supposed to be a joke but everyone still eats it and doesn't say a word... maybe they think I'm serious and don't want to offend me or they just have zero sense of humor. Either way I don't care cuz I hate the stuff, but you can't monkey with tradition!
There is just no comparison is there.:) Cranberry bread does sound really good too.
I was looking at your potato tally and noticed that LaRatte did really well for you, we started growing that variety a couple years ago and I have also had good production. It must be a good cool climate potato.
This is my second season growing potatoes, it has been fun trying new varieties this year. I was quite happy with the LaRatte, though mine don't taste as good as some I have had elsewhere, must be a soil thing.
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