Wednesday, November 27, 2013

get sauced for the holidays

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?


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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