December 9, 2009
Last Monday my dad and I went down to the Dutchman’s store in Cantril. We found a nice collection of items including a new pair of lined pigskin gloves for firewood duty, some potting soil, hotpads, peanut butter filled pretzels, and cranberries! Fresh Wisconsin cranberries to be exact. Two large bags of them…
I can’t resist a good looking batch of fruit, and so I grabbed them up and brought them home, thinking the whole while about everything that I could make.
Brandy, cranberries, cinnamon, sugar, and orange zest. That is it! The recipe is from Joy of Jams, Jellies, and Other Sweet Preserves, by Linda Ziedrich. I made one batch and liked it so much that I made a second! The recipe is simple, and the preserves can be processed for storage, or eaten right away! I put mine in little jars to give away, or open and eat all by myself. (Sometimes pint or 1/2 pint jars are too big for me to finish soon enough, so the smaller servings come in handy. And they are cute.)
I used one of my favorite tools on this project; a citrus zester. There are sharpened little circles across the top, and you drag the zester down the side of the orange (or lemon, lime, etc) and it peels nice even strips off. The hole on the side is for larger pieces of zest. I am not much of a gadget person, but this particular tool is awesome!
Cranberries, sugar, and zest, ready to be baked in a slow oven. The sugar almost caramelizes a little, and the flavors mellow and come together. I would guess that most of the alcohol cooks out of the brandy, but the taste is definitely still there!
The finished preserve is a rich dark red, with a hint of cinnamon and a refreshing tang.