Saturday, November 10, 2007

Thanksgiving Recipes - Ported Cranberries

Skip that canned cranberry sauce for an easy, home made one. Almost faster than opening the can and once you make your own, you'll never go back.

Now's the time to buy extra bags of fresh cranberries and tuck them into the freezer for cranberry treats till cranberry season rolls around again next Thanksgiving.

Cranberry bread, cranberry scones, cranberry ginger bread, cran-apple pie, cranberry muffins and so many more yummy treats to enjoy all year long but fresh cranberries are only available this time of year so you have to think ahead.

No special tricks for freezing. Simply over-wrap the bags of cranberries (just as they come from the store) with another plastic bag and tuck into the freezer.

When ever you need cranberries for a recipe, just remove the portion you need (the berries don't stick together) rinse them under tepid running water, drain and stir into your recipe. No thawing needed.

Ported Cranberries
Prepare up to a week in advance to let the flavors mellow.

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Makes about 3 cups
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1 (12-16 oz.) bag fresh cranberries
2 cups port wine
1-1/2 cups dark brown sugar (packed to measure)

Wash cranberries under tepid running water. Drain. Remove any stems or shriveled berries.

In a large pot, bring wine and sugar to a boil, stirring occassionally to disolve sugar. (This boils over like a volcano making a HUGE mess so watch carefully.) Add cranberries. Cook on medium/low heat till they pop - about 5 minutes. Using a slotted spoon, remove popped cranberries and put into a heat proof dish.

Continue cooking liquid until it reduces by half - about 10 minutes.

Pour reduced liquid over cooked cranberries. Stir. Cool to room temperature (about an hour) and refrigerate until serving time.

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Check back tomorrow as we count the days till Thanksgiving with scrumptious recipes for festive fall fare.

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