Wednesday, October 02, 2013
I decided to make some cranberry sauce with them. I dissolved 1/4 cup of brown sugar into 1 cup of water in a non-reactive sauce pan. I brought the sugar water to a boil and added the cleaned cranberries. I boiled them for ten minutes. They should burst and all of them (whether they're pale in color or crimson red) should take on a nice, uniform ruby color. I turned off the heat and added one tablespoon of lemon juice. (Fresh lime juice adds a wonderfully floral note to the sauce. Orange juice can also be added for a more traditional combination. I have also added a splash of vanilla extract at this point to round out the tartness in other variations of this recipe.) While it was still hot, I added the mixture to a jelly jar. Once it cooled, it thickened.
Once I had the sauce, I had to figure out what to do with it. So, I made a coconut pound cake. I used rice flour in lieu of regular flour. It was sweet and the coconut was nutty and was the perfect vehicle for the cranberry sauce. What a wonderful autumn treat!