Wednesday, November 18, 2009

Farmers' Market Share: Real Maple Syrup and Cranberry Sauce

Posted By on Wed, Nov 18, 2009 at 11:30 AM

Page 2 of 2

Aw, shit, Thanksgiving always sneaks up on me.

Here is another philosophy: You never need to buy cranberry sauce again. Fine, you might get a satisfying SCHLORP! as it comes out of the can, but making your own cranberry sauce is one of the fastest and easiest ways to impress the family. You can customize, too! I put variations at the end.

I think my mother might have gotten this out of a Gourmet or Bon Appétit Thanksgiving issue at least fifteen years ago, but I have no idea.

click to enlarge ALISSA NELSON
  • Alissa Nelson
Cranberry Sauce
12 oz. bag cranberries
1 1/4 cup maple syrup
1. Rinse and pick over the cranberries. Discard any squishy ones.

2. Combine maple syrup and cranberries in a saucepan. Bring to a boil over medium high heat, and cook until the cranberries burst, about 5-7 minutes. (This will be a few minutes longer if you use frozen berries, but I don't suggest going that route anyway, because your cranberries will be less likely to burst.)

Variations: Add the zest from one orange prior to cooking. Or a teaspoon of minced ginger. You might want to try whole cloves that you can then fish out at the end.

Alissa Nelson is a graduate student and compulsive buyer of cookbooks. She enjoys scouring seed catalogs and thrift stores alike. Every Wednesday she seeks the bounty of local farmers' markets -- and then cooks it.

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