GIVEAWAY! Keep reading . . . Just say the word, “cranberry”, and My Mountain Man’s mouth becomes twisted and contorted. It’s one of those faces that you hope doesn’t “stick that way”. MM’s just not a fan. Says they are bitter. Doesn’t matter how you slice it or dice it, who makes it or what is in it. They’re at the bottom of his list of things to eat. He not liking it. Period. However, he will take a bite or two of cranberry sauce at Thanksgiving and Christmas, just because. Make sure it is mixed with gravy, dressing and turkey. Don’t ask him to have more than that until the next Thanksgiving and Christmas. Well, this year was a little different. I was bound and determined to fix a cranberry something that he would at least like a little. That would be a major leap. Here’s what I came up with and he REALLY liked it. In fact, he ate several spoonfuls three or four different times. He is still amazed that it was not only palatable, but enjoyable. So, here’s for all of you and yours that don’t really care for cranberry sauce. And it is sooooo easy, why would you ever open a can of jellied cranberry sauce and dump it in a bowl again to go with your glorious turkey and homemade dressing and gravy. I can’t possibly answer that. Cranberry Compote 2 bags fresh Cranberries, rinsed and drained 2 large Granny Smith Apples, peeled, cored and diced into 1/2″ pieces 2 Cinnamon Sticks 1 1/2 cups Water 2 cups Sugar 1/4 Cup Orange Juice Zest of one Orange Juice of one Lemon Zest of one Lemon 1 1/2 cup rough-chopped Pecans or Walnuts (or both if you want to really push the envelope) Combine all ingredients in a large sauce pan. Bring to a boil and continue to boil over medium-high heat for 10 minutes. Remove from heat and discard the cinnamon sticks. Let cool and chill in the refrigerator for at least 2 hours before serving. If this seems like a lot of cranberries, it is. However, you can use half now and freeze the other half for later. It’s that good. You’ll want more, and probably won’t wait until next year to have more. Great with roasted chicken or heat it for a nice complement to a pork chop or two. Now, for […]
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