So another deeply Thanksgiving food for me is cranberries. Admittedly, when I was younger, I didn't care for cranberries, but now I look forward to them. I suppose part of the reason is that cranberries aren't really served any other time of the year, at least in my circle of family Thanksgiving treats. Now I know that cranberries can come out of a can, but these aren't really cranberries, are they. I mean how festive does it look to use a can opener to release the food which slides out of the can in this jiggly wiggly purplish mold looking thing. I do realize that the food is indeed cranberries, but it's a modern substitute that just doesn't work.
So I'm talking about cranberries that are made from scratch cranberries....and if you have ever eaten a raw cranberry, you know that while it is a superfood rich with lots of good nutrition, raw cranberries are challenging to consume. So like my last post last period expressing how gravy isn't exactly nutritional, cranberries admittedly get a lot of sugar and other sweet additives that make the dish less than healthy.
I've never made cranberries from scratch, but my guess is that they are boiled and then strained to remove the thicker skin. If I'm wrong about this, then somebody make sure to correct me. Now I'm not sure if gelatin is added but, what I'm looking for is sort of soupy cranberries that are dark reddish-purplish and are wonderful. Plus, just the color of cranberries reminds me of the holidays.
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