snipped * This is my favorite way to make cranberries --and I don't do it the same way twice. I like to add dried fruits that I stew before adding the cranberries. For Thanksgiving it was figs, apricots, and raisins. I have used mangos, prunes and dried cherries. Usually I add some coarsely chopped apples and some paper thin orange slices. Sometimes I subsbreastute apple cider for some of the water, and I usually add a quarter cup of red wine, just to make it interesting. I add part of a package of Sure Jell to make sure it's not runny. The key, I think, is to limit the amount of water you use. I try not to let the berries float when starting out.
I throw in some spices as the mood strikes me, but almost always use cinnamon, cloves and anise. Ginger and mace go nicely sometimes. I try to think about which flavors I want to come out, and adjust accordingly. It never comes out the same way, but I've never ruined a batch and people who like cranberries usually think it's good. (Even my four year old daughter likes them.)
My motto is "There's no wrong way of doing it."
Tschuss, Pablo
