And here it is!
Sunday, November 22, 2009
Remember when you were little and cranberry sauce came out of a can? Looking nothing like a "berry" it slid from the tin with a suck, placed on a plate and cut into neat round slices, sweet and jello-like. I loved it, but didn't really understand WHY it was served with turkey. (Geez! don't let gravy touch touch the cranberries! Gross!)
In 1987 I moved to New York and began having Thanksgiving with my paternal aunt (and family) in Long Island. Aunt Renee was deep into the "new" Weight Watcher's culture (she was employed by them and led meetings, etc.) so she was always trying new recipes. One year she whipped up a home made cranberry sauce - made with real cranberries! It was delicious.
Over the years I've made it as a staple. As with all recipes that are carried around in the heart (rather than a notebook or card) this one has transformed over the years. At this point, more than 20 years in morphing, I doubt that it would qualify for anything related to Weight Watchers. Still, people like it and request it. So I thought I'd post it here. Let me know how you like it.
Cori's Cranberry Sauce
1 bag cranberries
1 cup crushed walnuts
1 small can crushed pineapple (optional)
honey to taste (I use at least a half cup.)
• pour the cranberries in a pot and cover with water
• put on burner hi until water begins to boil and cranberries begin to pop
• allow cranberries to pop for about 10 minutes
• meanwhile - prepare the oranges by cutting off the peel and cutting out the sections being careful to cut around the membranes around the sections. Squeeze out remaining juice from the orange and set the sections and juice aside in a large bowl
• drain cranberries and pour into the bowl with the oranges
• while cranberries are still hot add the walnuts, pineapple (if using), cinnamon, nutmeg and honey. Stir together. Taste. Add more honey if needed. Don't be shy with the honey. It should not make your mouth pucker.
Let cool and serve with the meal.