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Instead of posting “Cooking” on \u00a0Thursday this week, I”m putting out this recipe in time for you to get the ingredients together and make this side dish. \u00a0Besides, you already have my grandma’s chopped apple cake recipe and stovetop dressing in the box takes about 2 minutes to fix, but add some chopped onion to it to bump it up a notch.<\/p>\n
Yes, I am goofing off.<\/p>\n
I love this dish, because while it can be bought at the store if you\u2019re in a hurry, it is very easy to make from scratch. Fresh cranberries are everywhere now, and if you want to use them to decorate your Christmas\/holiday tree, you just string them with a darning needle threaded with heavy duty sewing thread, available at a fabric shop. You can also string popcorn with the cranberries or just put it on its own strings.<\/p>\n
When the holidays are over, put the strings of cranberries and popcorn outside for the birds and squirrels, or take the stuff\u00a0 off the strings and put the berries and stale popcorn in spots where you know the critters will pick them up. Make the squirrels happy.<\/p>\n
This 2004 version comes from myrecipes.com:<\/p>\n
1\/2 cup orange marmalade<\/p>\n
2 tablespoons grated orange rind (zest is the more up-to-date term)<\/p>\n
1 cup fresh orange juice (about 2 oranges)<\/p>\n
1\/2 to 3\/4 cup sugar (to taste)<\/p>\n
1 (12-ounce) package fresh cranberries<\/p>\n
Combine marmalade and orange zest, and set aside.<\/p>\n
Combine juice and sugar in a medium saucepan; bring to a boil. Add cranberries; return to boil. Reduce heat; simmer for 10 minutes or until cranberries pop and sauce begins to thicken. Remove from heat; stir in marmalade mixture.<\/p>\n
Cover and chill in front of a TV while watching Macy’s parade or the ‘Frosty the Snowman’ cartoon.<\/p>\n
N.B.: Instead of \u2018grated orange rind\u2019, the more up to date version is orange zest, which is the color part of orange peel. If you don\u2019t have a microplane to produce orange peel zest, a kitchen grater is fine. Just do not take the grater deep into the white part of the peel. The orange part is where the flavor is, about 1\/16 inch thick. \u00a0If you make orange juice from the oranges, then throw the pulp into this, \u00a0also.<\/p>\n
And have a pleasant and Happy Thanksgiving.<\/p>\n","protected":false},"excerpt":{"rendered":"