Cranberries and a Birthday

Dad and I have always been kindred spirits. We crave structured living and unstructured thinking, seek moments of solitude, and are both a bit quirky.  Dad celebrated his 62nd birthday on the 26th, and hubby and I were so happy to be at home after Thanksgiving to help him celebrate. 

Dad also loves the cranberries that I make each Thanksgiving, commenting each year how they are such a necessary addition to each plate.  In fact, he may be their number 1 fan at the dinner table each year.  These cranberries bring forth a sparkly tartness to help cut the richness of all of those heavenly, starch-laden casseroles. 

Enjoy!

Emeril's Cranberries
Recipe: Emeril Lagasse
*yields about 2 cups.  I typically double the recipe.

Ingredients:
2 cups fresh cranberries, rinsed
juice and zest of 1 orange
1/4 cup Port (I usually just throw in 1-2 splashes of a smooth, sweet Pinot Noir)
1/2 cup sugar (I always add a bit more)
1 teaspoon cinnamon
1 tablespoon cornstarch
dash of ground cloves (optional)
1 cinnamon stick (optional)
1/2 teaspoon salt (optional)

The Process:
The optional ingredients are ones I have added here and there to jazz up the recipe.  Adjust to your taste.

In a small saucepan, add the cranberries, orange juice and zest, sugar, and cinnamon.  Bring this mixture to a boil, and then reduce heat to a simmer.  Throw in the Port or Pinot.  Cook the mixture until the cranberries are tender but not completely broken.  I enjoy the textures that softened, whole cranberries bring to a cranberry sauce. 

Stir together the cornstarch with about 1 tablespoon of water in a separate small bowl or ramekin.  Whisk the cornstarch-water mixture into the cranberry sauce, and stir to incorporate all of the flavors.  Taste a little spoonful, and then adjust the sugar as needed. 

Remove from heat, and serve cooled or at room temperature. 

So, Happy Birthday, Dad. 

I have a feeling that this year is going to be extra special for you!