Gone Fishin’

fishing-752584_640It turns out that I’m not great at writing while I travel, and traveling has been the name of the game lately, with more to come. I’m also really bad at writing while jet-lagged, which explains the long gap since my last post. Right now, of course, I’m busy cooking, and I’ll be taking a break from blogging while I enjoy some time with my loved ones.

So, dear readers, enjoy Thanksgiving, gather with family and friends, and go ahead and have that extra slice of pie.  Meanwhile, here’s a terrific and easy recipe for cranberry sauce that I tore out of Sunset magazine a few years ago:

Whole Cranberry Sauce with Gin

  • 1 1/2 cups fresh cranberries, washed and dried
  • 1/2 cup sugar
  • 1/2 cup gin
  • 3 crushed juniper berries
  • 1/2-inch wide x 2-inch strip orange zest

[Double these amounts if you’re feeding a crowd, or if you really like cranberry sauce.]

Combine all ingredients in a small saucepan.  Bring to a boil.  Cook until all berries are popped and liquid is slightly reduced, 7-8 min.  Transfer to small covered bowl. Cool at room temperature.  Chill.  Great with turkey.  Better still on the next day’s sandwich, along with lettuce, a little mayo, and a schmear of cold gravy.  (Don’t judge me.)

Hugs all around–I’ll be back in your inbox soon! – Laura




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