SKIRT Cranberry Crush Christmas 2019

December 25, 2019 By Susan Nuyt Leave a Comment

This is not just a crush– it’s a SKIRT Cranberry Crush– a crush on these bright, scrumptious holiday berries that I must incorporate into glad madness– !

–into absolute joy!— not only at Thanksgiving.

We’re doing this so totally different this time– ’cause we can!!
Into a heavy Dutch oven, we’re pouring 4 cans Mountain Dew over 24 ounces frozen cranberries.

Zest a lime…

Juice both halves to accentuate the relish.

A crisp SugarBee apple is ideal for this! Oh, hush my mouth!!

Let’s give our unforgettable berry concoction 1 cup clover honey and light sprinkle-flakes of crushed cayenne!

We’re keeping busy as a bee.

Cook all contents over medium-high heat, then turn down to a good simmer; cooking and just slightly gelling the cranberries in a gentle boil.

Take off the heat and add 1 tablespoon Grand Marnier orange liqueur.

Cool the cooked relish, cover and refrigerate overnight… We’re not done!!

THE NEXT DAY: Take out of the ‘fridge and stir; check flavor and thickness. At this point, it will be tart, but that’s good— because— we’re adding 1/2 cup more clover honey, 1/4 cup light brown sugar, and 1 cup granulated sugar. Allow to melt into the relish.

We’re loving it.

How could we not?

By now, the relish amount should be cooked down to half what we started with on the first day of cooking the cranberries. “Lucky” us!!

Now what?– cool, cover, and refrigerate one more day! This method builds and brings the quality of culminated flavors to excellency. It’s creating a good finish.

THE THIRD DAY: It’s ready to crush for a smooth texture!

We’re doing a little at a time, small batches, so that it gets pureed very well. Texture is important in this; softness.

Fill the processor.

This is what we want, and it’s excellent; the color, vibrant, for New Year’s!

The Mountain Dew soda makes the sauce even softer regarding texture. It matters when cranberries are pureed. The zest and juice of the lime gives it that oomph.
Look up the word.

Can you hear me?

How ’bout a lush New Year’s cocktail. The rest, we can serve cold for after-dinner dessert or put into baked goods.
Dip glass goblets into sauce, then into glitter-sugar for the rims .

Roll it for a wide, thick trim. Resembles a Christmas ornament or bell.
Don’t be afraid of unevenness; makes it prettier really.

It’s classic vintage with modern appeal.
This is the final step.

Give it bubbly Moscato d’Asati.

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