It's what I think of as "the sweet winter spices" -- pretty much "to taste" (except it's really smell).
A bottle of port, a bunch? couple cups? of sugar, and cranberries such that they're about covered. (They'll float, but the pan should be fairly full.)
Let that start heating, since you'll want to cook it till the cranberries are done and all explodey. Add cinnamon, cloves, nutmeg, mace, allspice, or whatever of that general family of spices you like, till it smells good to you.
When the cranberries have pretty much popped, or at least are soft, pour out into a serving dish you can put in the fridge. Depending on the amount of pectin in the cranberries, this may turn out to be a jelly or a sauce. People who think they hate cranberries actually voluntarily eat it.
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ninetydegrees
no subject
on 2010-11-21 05:03 am (UTC)A bottle of port, a bunch? couple cups? of sugar, and cranberries such that they're about covered. (They'll float, but the pan should be fairly full.)
Let that start heating, since you'll want to cook it till the cranberries are done and all explodey. Add cinnamon, cloves, nutmeg, mace, allspice, or whatever of that general family of spices you like, till it smells good to you.
When the cranberries have pretty much popped, or at least are soft, pour out into a serving dish you can put in the fridge. Depending on the amount of pectin in the cranberries, this may turn out to be a jelly or a sauce. People who think they hate cranberries actually voluntarily eat it.
(My dad made this recipe. Procedure. Whatever.)