Since Thanksgiving (my FAVORITE!) is in a few days, I thought I'd throw in a recipe share, and I even did a little still life of the fresh ingredients for you =). I promise you'll never be happy with that canned stuff again... Enjoy!
Alice's Cranberry Marmalade
2 cups fresh cranberries (½ a 12oz bag)
¾ cup of sugar
¾ cup of water
1 large orange
3 fresh pineapple spears or ½ cup of chunks
1/8 teaspoon ground nutmeg
ground cinnamon to taste
¼ cup pine nuts
Yield almost a quart. (can be doubled)
Prep:
Measure water into a 2qt sauce pan and zest whole orange into water.
Cut orange in half. Peel pith (the white part) off ½ orange and mince. Set other half aside (or eat it, we won’t be using this half).
Mince pineapple.
Cook:
Dissolve sugar over medium heat in water with orange zest. Bring to a rolling boil. Add cranberries, minced orange and nutmeg. Simmer, stirring frequently, until cranberries begin to pop open. Fold in minced pineapple, pine nuts and cinnamon, sample for sweetness, if too tart, add sugar to taste. Bring to a boil, remove from heat. Cool before serving.
I like to make this a day or two ahead to allow the flavors to meld together. I hope you love it as much as I do! (Cranberry Marmalade is also delicious on toast and scones and in those post Thanksgiving ham and turkey sandwiches... And it can be canned and given away as gifts.)
Happy Thanksgiving!
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