This week we are proud to present our new column, Forking, by C.M. Redding, the writer formerly known as Booze Pig. Redding has a way in the kitchen -- and the bedroom. (We'll take his word for it on the latter.)
And he's promised to share. Each time we publish Forking, we'll bring you the recipe -- and who knows what else. To accompany Redding's Thanksgiving advice, here's the recipe for his mother's cranberry side dish.
2 cups sugar
1/2 cup water
1 stick cinnamon
4 cups cranberries (about one store-bought package)
1/2 cup brandy
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
In a medium size pot bring the sugar and water to a boil and stir occasionally for 5 minutes. Next add cinnamon, cloves and cranberries.
Cook the mixture until the berries pop, stir throughout the process.
When all have popped, remove from heat and let it cool to half the temperature and add the brandy. Take a snort of the brandy and stir well, then serve.
(Original recipe taken from Carrie Sells in Valparaiso, Indiana -- and yes, Merry is my mom's name.)