Maybe a dozen miles as the crow flies, it took us nearly forty minutes to get there. We went up a dirt road and crested a mountain, down the other side until deep ruts turned to asphalt. And then we … Continue reading
Now that Thanksgiving (in all its mostly localness) is a mere memory, I am thinking of local dishes that might sustain us through the holidays. This maple cranberry sauce might be the exact thing and I am lucky enough to be living in the land of both cranberries and maple syrup. Yes this is a variation of a Thanksgiving staple, but it could be just as good with a stinky Vermont blue cheese, a roasted chicken, or sweetened up a bit and added to any number of desserts. Plus the color is a beautiful, festive red.
Maple Cranberry Sauce
rinse 2 cups of local cranberries, discarding any that aren’t firm. Put into a sauce pan on medium light. Add 3/4 cup of maple syrup and maybe one T of water to get things going. Continue to cook, stirring often, until all of the cranberries burst and you have the consistency of sauce that you like (the longer it cooks, the smoother and more jelly-like this becomes). If cheating on your region, add zest and juice from half of a lemon to brighten the flavors a bit.
Locavore in the City 