By Jessica Harper, author of "The Crabby Cook Cookbook"I like to offer to make cranberry sauce, since this is the easiest task there is. Plus, you can make it days in advance, and just de-fridge it on the day and dump it into a scenic bowl.
Ingredients:
1 cup red wine (I like Merlot or Zinfandel plus extra for sipping)
1 cup brown sugar
1 (12-oz) bag fresh cranberries
½ cup dried cherries
Zest of 1 tangerine, finely grated
1 cinnamon stick
Instructions:
1. Combine the wine and sugar in a medium saucepan and bring to a boil over medium heat. Try not to drink too much of the extra wine yet or you will screw this thing up.
2. Add the cranberries, cherries, tangerine zest and cinnamon stick. Reduce the heat and simmer the sauce, partially covered, until it thickens and the cranberries pop, about 10 or 15 minutes. At this point, you may drink a little of the extra wine because you are almost done.
3. Dump the sauce in a scenic bowl and refrigerate it until it’s time to go wherever you are going. Put the wine bottle away now and get a grip. Serves 6-8.
No comments:
Post a Comment