>The why of cranberry.

>There is a kind of science in cranberry sauce.

The reduction of bourbon dappled with ginger, orange zest and minced shallot.

The exhalation of unexpected flavors, melding in the pan.

The berries popping and splitting their skins.

The thickening effect of the pectin, just as you were beginning to panic and reach for the cornstarch.

The sigh that escapes you when you realize how easy it really is. How red. How juicy. How effortless.

How silly it was of you to buy the canned stuff “just in case.”


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s