I noticed a problem with the recipe. It’s been updated. Carry on!
As I mentioned on Twitter earlier, I bought cranberries over the weekend. I saw them in the grocery store and found myself powerless to resist them. After the holidays I tend to forget how much I love the tartness of cranberry. Did you know what the “wet-pick” method of harvesting yields fruit that goes directly to juicing or freezing? All those bags we see in the store are picked by hand, not by the iconic flooded-field method. (Cranberries are grown in Washington, but I’ve never seen them in the farmers’ markets – you?)
At first I thought I might just hold on to them until Thanksgiving (They last forever! Seriously, like a year in the fridge), but then I realized that they needed to go into pie, and urgently. So, tomorrow’s Apple Pie Cookies will be extra special: Apple Cranberry.
I made a small batch of fairly classic cranberry sauce to go into my cookies. It’s also, conveniently, just the right amount of sauce for a 1 or 2 person household.
This sauce would be perfect if you happened to have some turkey cold cuts in the fridge and wanted to spice up your sandwich, or if you’re roasting a chicken and want to get into the Thanksgiving spirit.
Wash and sort the cranberries, combine all ingredients except water in a saucepan, cook over low heat until the cranberries start to burst and become soft. Remove from heat, stir in the water, then apply liberally to toasted bread topped with turkey and gravy. Or refrigerate overnight, to get a more balanced flavor.