I just love cooking with cranberries – luckily, I live not too far from the heart cranberry country in New Jersey. The most beautiful sight is driving by a cranberry bog during the harvest season – an endless pond of floating red berries as the sun is setting… breathless!
This tart berry has such a unique taste and complements many meats that you might be serving this holiday season. I thank Deannie B. for sharing her family recipe with me – walking into her kitchen during the holiday season with the aroma of fresh cooked cranberries gives me a warm, fuzzy feeling of home. Make a batch and share with friends or give as a hostess gift.
Combine the following in a saucepan…
1 - 12 Oz. Package of Fresh Cranberries
3/4 - Cups of Brown Sugar
1 - Cup of Fresh Apple Cider
2 - McIntosh Apple, Chopped
2 - Teaspoons Ground Cinnamon
1 - Teaspoons Ground Ginger
1/4 - Teaspoons Ground Cloves
Optional: 1/2 Cup of Toasted Pecans
Bring to a boil, stirring constantly. Reduce heat and simmer for 15-20 minutes or (until apple is tender and mixture thickens). Let it cool to room temperature.
Serve as a festive appetizer with cream cheese and water crackers or as a condiment with your favorite meat, such as pork, ham or chicken.
Store in your refrigerator for up to two weeks.
Enjoy!
Deannie B. for Lulu B’s Kitchen
© 2008
No comments:
Post a Comment