“You should never apologize for your failure to post on a regular basis,” I am told. Yes, but… well, I’m told a lot of shit I don’t believe, generally by people who are paid to fill conversational dead air with their alleged wisdom.
So, sorry for the unconscionable gap in updates. There are reasons (of course), falling into two categories: either they aren’t terribly interesting to people who are not me, or they are too personal to share here. “Too personal?” I hear you say. “You are the poster child for oversharing!” I can’t argue with that charge, but that needed to change for a while. I hope regular updates will begin again soon, but no promises.
For those of you who know me — either in person, or as distant friends — I have an offer. From time to time I will be writing updates of a more personal nature, things which should probably avoid Google’s watchful eye. If you’d like to receive this updates via the ancient technique known as electronic mail, then you can sign up here.
Finally, as has become one of my two Thanksgiving traditions, here is this year’s edition of my cranberry relish/sauce recipe. It’s pretty tasty, if I say so myself. If you try it out, let me know what you think.
- 3 bags fresh cranberries
- 3 cups dark brown sugar
- 3 cups water
- 1 Tbsp orange zest (I used tangerine)
- 4 Tbsp finely diced ginger root
- 5 cinnamon sticks
- a dozen whole cloves
- 1 cup dark rum (This year I used Kraken Spiced Rum)
- Add brown sugar, water, cinnamon sticks, and 1/2 cup rum in a stock pot with lid.
- Put cloves in a tea ball and hang in pot.
- Bring pot to a full boil.
- Add cranberries, stir well, then let the pot return to a boil.
- Add orange zest, diced ginger, and remaining rum.
- Stir again while waiting for it to return to a boil one more time.
- Reduce heat, cover the pot, and let it simmer for 5-10 minutes.
- Turn off the heat, take off the lid, and move it to a cool burner.
- Allow to cool to room temperature, which will let it thicken.
- Once cool, remove the tea ball/cloves and cinnamon sticks.
- Put into a bowl with a tight lid and refrigerate until time to serve.
- I ended up doubling the ginger root, since the piece I bought was rather wimpy, flavor-wise.
- If you like you can replace half the water with orange juice, but you might want to reduce the sugar a little.
- It makes an amazing topping for vanilla ice cream, and while I haven’t tried it, I bet it would work pretty well on waffles, too.
- This year’s recipe is dedicated to Shark Girl, aka Amanda Stewart. I really wish I’d spent more time with her before leaving Florida.