June Apple Cranberry Sauce
Thanksgiving is right around the corner! Are you stressed about the conversation around the table? Worried that Uncle Stanley will start talking politics? Or that your niece Katie will want to bring along her new fiance from Romania? Or that Grandpa Bob will start talking about cloud busting or aliens? I've got your back! Here's what you do: get them to talk about the food.
And nothing else.
You might have heard me say it before, but vinegar is the world's oldest condiment. There is evidence of vinegar in the tombs of the Egyptian Pharaohs, and wine production has been found to date back at least 9000 years in the Caucasus region of Eastern Europe/Asia (and where there's wine....there's vinegar). What I'm getting at here is that, because it's been around forever, vinegar goes well in a TON of different foods. Even foods you might not normally associate with it. Here are some basic suggestions you might try with your common Thanksgiving dinner menu items:
- Deep frying your turkey? Try injecting it with our Coffee Blues Marinade!
- Not deep frying your turkey? Use that same marinade on your ham!
- Add a splash of your favorite beer vinegar into your stuffing mix and...shazam!
- Put a few tablespoons of the Ida Red Wine Vinegar into your candied yams for a bit of tang!
- Make our Roustabout Roasted Roots recipe as a side dish.
And then there's this...
The June Apple Cranberry Sauce
This recipe couldn't be easier...put stuff in a pot and bring it to a boil! Here are your ingredients:
16 oz. frozen cranberries
1-1/4 cup cane sugar
1 cup June Apple Cider Vinegar
2 tablespoons Maple Syrup
1/8 teaspoon ground cloves
1/4 cup chopped walnuts
Simply put everything into a heavy-bottomed pot and bring it to a boil, then simmer for about 10 minutes until it gets a good, saucy consistency. Easy! Serve that up next to the turkey on people's plates and you can forget talking about anything else!