Day Two: Let's Talk Cranberries
What emotions did you feel when you read the title of this post? Excitement? Disgust?
Do you have memories you associate with cranberries? Perhaps you think of the can shaped log of cranberry sauce you grew up with every Thanksgiving but refused to eat. Maybe you think of Starbucks holiday drinks paired with their Cranberry Bliss Bars around Christmastime. Or do you think of that one time you ate a raw cranberry and ruined your taste buds for a few minutes?
I feel like cranberries can have a polarizing effect on people, you either hate them or love them. With all foods, there are definitely fans and naysayers, but I genuinely believe the naysayers for most foods feel how they do because they haven’t had it made well. Consider these twelve days a way you naysayers can give cranberries another chance. Try one, or a few recipes out and see how you feel about them after!
I am a huge fan of cranberries. I have some food items I like to call my food bffs and cranberries are definitely one of them. I have tried to reel in my cranberry excitement and have only planned four recipes for these twelve days which contain the berries in them, one having been yesterday’s recipe. Comment below with one of your food bffs!
I can honestly go on about how I hated cranberries, but then one meal changed that completely, but I think that story should wait for another day. Just know my affinity for cranberries is to the max.
Since we’re discussing cranberries I’m sticking with a classic; my favorite cranberry sauce. This is the only recipe I will be sharing which isn’t my own, but I can’t think of something I could do to make it better, so here we go!
This recipe is from The Pioneer Woman website.
12oz of cranberries
¾ cup caster sugar
1 tbsp orange zest
½ cup freshly squeezed orange juice
1 cinnamon stick
1.Sift through the cranberries, weeding out any wrinkled or smooshed ones.
2. Place berries in a medium saucepan with the sugar, orange zest, orange juice and cinnamon stick. Stir the mixture and place saucepan on the hob over medium heat. Cover and cook for 15 minutes stirring about every five minutes to be sure the sauce doesn’t burn.
3. After 15 minutes the cranberries should have popped. Remove from the heat and let it cool with the lid off. As the sauce cools it will thicken.
4. For me, the consistency it ends up being after completely cooling is perfect, but if you would prefer a thinner sauce you can add water until you get the consistency you desire.
5. Remove cinnamon stick and enjoy either at room temperature or chilled. The sauce should be enjoyed within a week of being prepared.
As we did yesterday, if you make this recipe use #ssebs12daysofrecipes to show me. See you tomorrow!