(PSSST *Grandma* Wonkette's Pineapple Orange Cranberry Sauce Is Better, Actually)
Sorry Ken Layne, don't love you no more.
For years now -- seven at least, suckers -- we have been making Aunt Wonkette's Real Cranberry Business. It's great! (Needs more sugar. Not Oprah-level four damn cups, but one would be nice.) But last year, we did not do that. We wanted pineapple, which we almost always have on hand ever since your comrade Vegan & Peeara or whatever she is named these days told us while we visited her in Charleston that pineapples are symbols of hospitality.
So fuck it, we did it live!
First: Do whatever Ken says. Buy two pounds of fresh cranberries! Wash your hands, smoke a joint, pet the dog, wash your hands again, rinse the cranberries and look for pirate teeth. If you make this the night before (or even two or three nights!) you will not have to fight for oven space, but you could do that too on the day, it's fine! Preheat oven to 375, 400, it's all cool. #cookingwithrebecca #dowhatever!
Happy Thanksgiving, loves. See you on the flip!
I made this last year with only one small tweak that I really liked but may be abhorrent to others: instead of vanilla extract I use caramel extract - 2 tsps specifically - and instead of white sugar I used brown sugar. THE SAUCE. It was sticky in a way that made the turkey stay moist all through a long meal with a lot of talking. And then it was good enough to eat with a spoon out of the fridge afterwards. But still pineapple/bromelain-ey and tangy cran. If you like a chutney that isn't hot, I guess! :) Thanks Rebecca for reminding me every year also!!!
Ken's recipe - cooked or fresh? Why not AOT, K? (Minus the booze)
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