We are starting the holiday season with a bang this year. Right now it’s snowing heavily and doesn’t plan to stop any time soon. We’ve been outside in the snow. We have a fire going. And we aren’t going anywhere anytime soon! Tomorrow we’ll have a small feast, just the three of us, and while we miss our families, there is something nice and quiet about this day that we spend with each other. I don’t get too riled up about cooking on Thanksgiving–it’s easy comforting fare, and when it’s this small there are very few worries. I do hope a similar day of comfort and thanks is headed your way!
Lately, I’ve been somewhat uninspired in the kitchen, wondering what to eat and whether it’s worth it. Cranberries provide some spark of hope for me. They are always fun–they seem to go so well with so much. This year I tried yet another new take on the ubiquitous sweet preserve on the Thanksgiving table. Good hoarder that I am, I had a bag of frozen tart cherries still in the freezer. Let me tell you: tart cherries go smashingly with cranberries. I know it’s probably too late, and tart cherries are so precious to hoard, but one day give it a whirl.
1 cup pitted tart cherries (slightly frozen are always easier to pit)
1 cup cranberries (fresh or frozen)
1/2 cup sugar
Add all three ingredients in your jam pot, and bring to a nice foaming boil. Use the spoon test to check your consistency. It will boil down, become glossy, and all this will happen pretty quickly; about ten minutes. Pour it in a nice jar and stash it in the fridge for the main event.
Nothing more! I so wanted to add some booze or clementine juice, but I kept it simple and I’m glad I did. This will go incredibly with some juicy dark meat. It’s tart times two, and has the slightest bitter zing at the finish. The tart cherries really take center stage, which I was surprised by.