So as a former New Englander, I kind of went overboard on buying the fresh cranberries.
Two weeks later, I still have a bag of freshies in the fridge. So what to do?
Looking for something creative to do with these little buggers. Last year I tried drying them and it didn't work out so well. Besides, I also have a half bag of cranraisins anyway so that's out of the picture.
Wow! Now you got me thinking, or wondering, cranberry in brisket mop (dipping) sauce, cranberry in pork or short rib glaze, cranberry in a dipping sauce for steak. We never have any leftover fresh...my wife cooks them all in water to make a thick cranberry sauce that everyone takes home with the turkey, ham and dressing leftovers.
I really like the idea of incorporating them into a BBQ sauce. Maybe add some heat and sweet with the cranberries for an interesting sauce? Heck, I may have to go buy a bag and do just that. We still haven't finished off the Thanksgiving cranberry sauce my wife made.
MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
I make mine with Port & heat, but cayenne. If that sounds good to you, just search it. There's a handful of cranberry - port recipes. It might just work as-is as a BBQ sauce. Now I'm going to go see if there is any left, and try it if there is.
If making sauce, simmer a few more minutes so all the cranberries burst. My wife likes it chunky...
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