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Overloading the Machine
Ginger Cranberry Sauce
Based on Parade, 2005 November 13
Serves 12.
- 1 pound (about 4 cups) fresh cranberries, picked over and rinsed.
- 2 cups sugar
- 1/2 cup water
- Finely grated zest of 1 orange
- 1/2 cup fresh orange juice
- 2 tablespoons finely minced fresh ginger
Combine all of the ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.
Skim any foam from the surface with a metal spoon. Let cool. Refrigerate, covered, for up to 2 months. Freezes well.
If prepared ahead and frozen, defrost it the day before using.
The bone-chilling scream split the warm summer night in two, the first
half being before the scream when it was fairly balmy and calm and
pleasant, the second half still balmy and quite pleasant for those who
hadn't heard the scream at all, but not calm or balmy or even very nice
for those who did hear the scream, discounting the little period of time
during the actual scream itself when your ears might have been hearing it
but your brain wasn't reacting yet to let you know.
-- Winning sentence, 1986 Bulwer-Lytton bad fiction contest.
This page was last modified on 2011 December 20.