Saucy & sweet

We give thanks for cran­ber­ries with 6 Thanks­giv­ing recipes you’ll love

Albuquerque Journal - Parade - - Front Page - by Ali­son Ash­ton • Cover and fea­ture pho­tog­ra­phy by Stephanie Mullins • Styling by Teresa Black­burn

Those quintessen­tially Amer­i­can bright-red, tiny, tart berries that sig­nal fall and the hol­i­days are back. It’s of­fi­cially cran­berry sea­son—when the su­per­fruit is both har­vested and eaten. Twenty per­cent of all cran­ber­ries con­sumed an­nu­ally are gob­bled dur­ing Thanks­giv­ing week. So go ahead, use our recipes to get started on your hol­i­day quota.

These sparkly berries, from

The Cran­berry Cook­book by Sally Pasley Var­gas, are real show­stop­pers and the per­fect com­bi­na­tion of tart and sweet. Use them to garnish al­most any­thing, from ap­pe­tiz­ers and cock­tails to cakes, pies and par­faits. Bring ¾ cup wa­ter and 1 cup

sugar to a boil in a medium saucepan over medium, stir­ring to dis­solve sugar. Add 2 cups

fresh or frozen cran­ber­ries.

Trans­fer to a bowl; cool to room tem­per­a­ture. Weight cran­ber­ries down with a plate to keep them sub­merged; re­frig­er­ate overnight. Set a wire rack over a rimmed bak­ing sheet. With a slot­ted spoon, trans­fer cran­ber­ries to rack, spread­ing so they don’t touch each other. Let dry 1 hour. Spread ½ cup sugar on a din­ner plate. One hand­ful at a time, roll cran­ber­ries in sugar. Spread them on a sec­ond rimmed bak­ing sheet lined with parch­ment pa­per; let dry 1 hour. Store, un­cov­ered, at room tem­per­a­ture up to 2 days. Makes 2 cups.

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