Cranberries are always a holiday crowd pleaser and they taste good! Amy made this dish over Thanksgiving 2015 and it was delicious.
I picked up these cranberries while in Nantucket visiting the bogs.
Little history – Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as fabric dye and healing agent and food. By mixing mashed cranberries with deer meat, they made a survival food called pemmican, or pemican. They also believed in the medicinal value of the cranberry, using the berry in poultices to draw poison from arrow wounds. Native Americans also taught early settlers, including the Pilgrims, about the properties and benefits of this unique fruit. According to folklore, cranberries were given to the Pilgrims to be served at the first thanksgiving meal in 1620. – See more at: https://www.nantucketconservation.org/cranberries/#sthash.wQC4hdXu.dpuf
Bring to a boil:
- Cranberries – 12 oz package
- 1 cup pomegranate juice
- 1/2 cup red wine
- 2/3 cup sugar
Simmer 15 minutes or so, until berries thicken.
Add crushed pineapple and chopped pecans.
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