Cranberries — But Not For Sauce
One way I enjoy fresh cranberries at this time of year.
The first time I cooked Thanksgiving dinner for my family about a dozen years ago, I made cranberry sauce from scratch.
It was my first time doing so. And my last.
I simmered fresh cranberries with orange zest, sugar and a dash of Cointreau, until the berries started to plump and pop, and the whole mixture thickened nicely.
It was fresher, zingier and more lively tasting than anything out of a can. When I set it on the table, I sat back proudly, waiting for everyone to dig in.
Everyone tried it. Then, everyone asked pretty much in unison, “Uh, where’s the stuff from the can?”
And that is why I have never made it again.