Forking: Merry's Cranberries Recipe

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.

Merry's Cranberries

INGREDIENTS

2 cups sugar
1/2 cup water
1 stick cinnamon 
3 cloves
4 cups cranberries (about one store-bought package)
1/2 cup brandy

DIRECTIONS

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.)

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Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at amy-silverman.com.