The conserve was so easy to make, and after just a few minutes on the stove and several hours in the fridge, it was the most gorgeous jewel-like color and perfectly set:
It was without a doubt the best cranberry sauce I've ever tasted, and I'm already looking forward to having it again next Thanksgiving!
Being in the mood for cranberries, we've also just opened our single precious jar of Stonewall Kitchen Holiday Jam:
If the holidays could be bottled, this would be it: tart cranberries, sweet pears, and orange liqueur. It's best spread thickly on toast, but the thicker we spread it, the more our supply dwindles, so we're trying our best to be sensible with it!
Oooh, yum. I usually go overboard on cranberries in December, then can;t face them again for a year!
ReplyDeleteooh, the colour of those cranberries is divine, like edible rubies!
ReplyDeleteYou've inspired me to try the cranberry sauce recipe for Christmas this year. That jam sounds heavenly as well!
ReplyDeleteI forgot to tell you - I went on a whoopie pie mission in Bath on your behalf, but they had sold every last packet. Boo. But the thought was there.
ReplyDeleteI love the alchemy that is cranberry sauce.
The cranberry sauce is suprisingly good even though it was quick to make and the addition of diced apple ensured it set to a perfect consistency. The Barefoot Contessa is more saucy than I thought!
ReplyDeleteI'll have to try this out - I love this cookbook and have made some great things from it, so I can guess how good this is!
ReplyDeleteMmmm...just the thing for Christmas Day in a pretty glass bowl. Note to self ... must buy pretty glass bowl even if I don't manage the homemade cranberry sauce.
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