The holidays are right for cranberries. They help cut through the typical celebratory turkey, gravy and spuds. The stores are full of cranberries, and if you time it right, you can get them pretty cheap.
Some people love the cranberry jell, right out of the can. Others prefer homemade cranberry sauce. It of tens depends on your family's tradition. The right cranberries will take you right back to mom's table and happy memories.
Want to start your own cranberry tradition with a cranberry conserve that most guests will rave about? Here's a recipe from our friend Laurie Sloan. It's not too sweet, and it's full of citrus, crystallized ginger and Grand Marnier liqueur.
3 cups cranberries (one bag)
1 cups water
1 cup sugar
1 small orange, cut in pieces and coarsely chopped in food processor (reserve juice)
1 small lemon, cut in pieces and coarsely chopped in food processor (reserve juice)
2 T coarsely chopped crystallized ginger
½ cups pecans, coarsely chopped
3 Tablespoons Grand Marnier (most of one mini-bottle)
1. In large heavy pot, cook cranberries in water over medium high heat until they pop
2. Stir in the sugar, oranges and juice, lemons and juice and ginger. Bring to a boil. Reduce eat to medium and simmer, stirring frequently, until mixture is thick and clear. Place a small amount of the syrup on a spoon and raise it from the pot; if large drops form on each side, the conserve is ready to remove from the heat.
3. Stir in pecans and Grand Marnier
4. Pour mixture into hot sterilized half-pint jars, seal and process in a boiling water bath according to manufacturer’s directions.
Makes 2 pints