Wednesday, December 23, 2009

Christmas Cooking With Dani

First Though, She Shows Off

The lightening bolt that she saw when we were cutting the Christmas Tree sugar cookies to leave out for Santa tomorrow night. She saw that and said:

See! It's just like Harry Potter's scar!

That said, it's on to "Killer Kranberry Sauce"


4 cups (two bags) fresh cranberries
Grated peel and juice from two naval oranges
3 cups sugar
1 1/2 cups finely chopped crystallized ginger

Grate off the orange zest..Then, squeeze the juice from them, you can add more orange juice from another source if it is less than one full cup.

Chop the ginger fine.

Put the zest and orange juice, and the sugar in a large saucepan over a high flame. Stir constantly until sugar is completely dissolved and when it begins to bubble, add in the cranberries.

Reduce flame to medium, stir until the cranberries have all popped, shut off flame and stir in the ginger.

Allow to fully cool and put into a container in the fridge. This is much better if made one or two days before serving. That gives it time for the flavors to meld.

**Variations: Add a cup of toasted pecans, or other favorite nut. Use one orange and one grapefruit, or Meyer lemons. Or, anything that might strike your fancy. If you try something new and different and it sucks, toss it out and don't tell anybody.