You there. I’ve got the cranberry recipe you’re looking for.
It’s from my friend Dorothy’s seriously awesome blog, Shockingly Delicious.
I made these last year but neglected to blog about them because I was suffering from Thanksgiving food blog overload. You know the feelings.
But these cranberries are seriously the best thing you’ll put on your Turkey-day table. And they’re so easy to make.
But you have to start TODAY so the flavors mingle long enough for Thanksgiving Day Bliss. Seriously. Start them now. It takes all of 15 minutes. Here’s what you do:
It’s stupidly easy. Even I can do it:
Wash and pick over your cranberries, removing any mushy ones. In a large, heavy saucepan, dissolve the sugar and spices in the water, stirring often, until it’s syrupy and reaches a roiling boil.
Add the cranberries. Stir and cook until they just begin to pop – about 2-3 minutes. Remove from heat, add the orange zest.
Let cool to room temperature and place in a glass container.
Beat the boy back, cover with lid, and let those cranberries sit in the fridge until Thursday. Stir before using. Practice your James Beard Award acceptance speech.
Thanks Dorothy! And Happy Thanksgiving, once again, from the Bad Home Cook’s House to yours!