Wednesday, November 26, 2008
Now We're Cookin' - Wednesday 11/26/2008
I worked from home today to avoid the pre-holiday drive time traffic. I love getting up, making a pot of tea, and going to work on the other end of the house.
Clients were typically demanding as the people they work with put pressure upon them to tie things up before the long holiday. But I was mentally prepared for it, and I didn't have a commute behind me or ahead of me.
On my lunch break I made hot artichoke dip and tried a new recipe for cranberry sauce. It sounds unbelievable, but here it is:
Brandied Cranberry Sauce
16 oz. cranberries
2 cups sugar (I might do a half cup less next time, I adjusted for 12 oz. of berries)
1/3 cup brandy (I forgot to reduce the amount)
Preheat oven to 300 degrees.
Rinse cranberries. Place them in a cooking vessel. Add the sugar. Cover, and put in the oven for an hour. (No additional liquid, just the water from rinsing.)
When you take the cranberries out of the oven, pour the brandy over the top. Stir or don't...I saw recipes that advised both methods. I poured them from Pyrex to this serving dish and then added the brandy, which mostly evaporated.