Cranberries are central to any Thanksgiving feast.
And the juice is part of my way of making Latkes.
Plus tonight is the beginning of Hanukkah!
Are cranberries even kosher?
Ye-e-es!!
boston.com
Wash a 12 oz. bag of fresh cranberries and put them into a pot.
Add ½ cup sugar, a cup of port wine, one cut up clementine and ¼ teaspoon ground cinnamon.
High heat until it boils, then lower to a simmer uncovered until the cranberries pop, about five minutes.
Now stir in 3 or 4 tablespoons of minced crystallized ginger and refrigerate overnight, so the sweet/tart flavors can marry.
That’s it!
Happy Hannuka and Thanksgiving to all!
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