Tis the season to PARTY LIKE A ROCKSTAR!! I always get a little giddy this time of year – It’s like Christmas for caterers! And the family thing… always makes me shine a little brighter. I’m grateful that eating well has been a long standing, nourishing tradition. That’s my G – pa, back row, second from the right.
Especially Chef Ma (making baked beans).
So have fun this holiday season with all your cousins.
Or your pretend cousins.
Here’s a little something different than the usual recipe to try with your cranberries this year.
Pickled Cranberries – prep time 30 minutes
4 cups cranberries
1 cups apple cider vinegar
1 cups granulated white sugar
2 cinnamon sticks – about 3 inches long
3 ginger coins – about 1/4 inch thick
1/2 teaspoon grated nutmeg
1/2 teaspoon ground clove
1/2 teaspoon coarsely cracked black peppercorns
Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil with cinnamon sticks, ginger coins, nutmeg, clove and peppercorns.
Once brine is boiling vigorously, add the cranberries. Stir to combine and cook for 5-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil. This is a quick process, overcook and it quickly becomes a relish. Remove pot from heat. Allow to cool and pick out the cinnamon stick and ginger coins. The pickled cranberries can be preserved in a water bath or kept in the refrigerator in a clean jar indefinitely. The juice is great in salad dressings.