Beyond cranberry sauce

Tradition dictates that this is when I should post a recipe for cranberry sauce, but since the internet already has approximately two cranberry sauce recipes per sauce-eating adult on the entire planet, I’ll just say that there’s no reason to eat the canned stuff if you’ve got a source of good cranberries since it’s about as difficult to make as chocolate milk, but start with no more than half the sugar or other sweetener in the recipe and work up.

Instead, here are a couple of intriguing recipes from Olympia’s Bloom Creek Cranberries, who plan to be at the Olympia Farmer’s Market at least through the next couple of weeks.

Kathy’s cranberry fudge

1 1/4 cup fresh or frozen cranberries (1 bag Bloom Creek cranberries)
1/2 cup light corn syrup
2 cups chocolate chips
1/2 cup powdered sugar
1/4 cup evaporated milk
1 tsp. vanilla
1/3 cup chopped walnuts or pecans

Boil cranberries and corn syrup on high 5-7 minutes, stirring occasionally, until reduced to 3 Tbsp. Remove from heat and stir in chocolate until melted. Add remaining ingredients and stir vigorously until thick and glossy. Pour into a plastic-lined 8×8-inch pan, cover, and chill until firm.

Felix’s cranberry pork chops

Mix equal parts cranberry sauce and barbecue sauce. Spoon over pork chops and bake at 350F until done.

Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.