Cranberry sauce a la Nu

I sat through the first half of dinner at the Cheesecake Factory mentally penning a scathing post about how much I hate the Cheesecake Factory – eating overpriced food in the dim light surrounded by lots of overweight white people with poor taste – and then my endive salad and calamari came and I decided that the food was okay. I guess when I was twelve or thirteen my idea of a great restaurant was Red Lobster, so I can hardly judge Bella’s taste.

My stomach hurts. It feels like I might be gorging myself back to my old weight.
Thank you Maya for explaining the brining conundrum! I bet you also have a good recipe for dairy-free pumpkin pie? All of us Asians sitting around the table = lots of lactose intolerance.

I’d like to share my favorite cranberry sauce recipe from my friend Nu.

12 oz fresh cranberries

1 granny smith apple (peeled, cored, and diced)

1 3/4 c water

1 1/4 c sugar

1/4 tsp salt

1/2 tsp ground cinnamin

1/4 tsp ground cloves

1. Sort cranberries.

2. Combine berries, apple, water, sugar, cinn. and cloves.

3. Med- high heat. Bring to a boil.

4. Simmer gently, partially covered, until thickened – apple is tender and berries have burst – about 15-20 minutes.

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