A decade ago, I apparently crafted a legendary cranberry sauce. Who knew?
Certainly not me. I wasn’t aware of its legacy in Harry’s mind, until I met my ex-colleague’s wife Yvette during an industry event several years later.
Harry & I both worked for the same laid-back outdoorsy-type tour operator in 1999-ish. Every year, we’d host an informal pot-luck Christmas luncheon in our warehouse-type office building, and since this was my very first employer in the USA and my first official ‘American’ Christmas party, I was eager to make an impression and volunteered to bring cranberry sauce. Truthfully, having been in the country for only about 6 months at the time, I hadn’t the faintest idea about traditional American holiday dishes. Candied yams, green beans with crispy onions, stuffing… it was all foreign, to me, but I knew cranberry sauce so – pen in hand – I jumped on our pot luck list like a pouncing tiger and victoriously jotted down my name for it.
I don’t recall receiving any compliments for that sauce, but that could easily be because I was too busy being mesmerized by Ken’s unfazed deep-frying of 2 turkeys in our warehouse’s back parking lot. He, Harry and a handful of others had moved some of our tour vans out of the way and were about to drop 2 fat turkeys in what looked like a homemade contraption of a few camping stoves and metal pots, the latter filled with oil that bubbled hotter than lava… This was all too much for
Ebenezer Scrooge our British boss Tony, who lividly charged at us, clutching a ‘Safety in the Workplace’ pamphlet in his white-knuckled hand, and yelled a series of unsavory choice words I cannot repeat on here. I will never forget this, because Tony’s anger rattled me so, that I practically saw my work visa shredded before my eyes for even partaking in such unauthorized holiday hooliganism… in the work place, no less! And deep-fried turkeys? Whoa. Shut the front door. That, was entirely a new concept for Flemish old me.
Fast forward 12-13 years, and apparently, Harry is still talking about that cranberry sauce. When I met his wife Yvette again after nearly a decade of hiatus, and we got past the initial ‘hey, where do I know you from?!’ awkwardness, she animatedly explained to me that ‘my’ cranberry sauce has become THE standard by which her husband Harry has measured all other cranberry sauces for the past twelve years… “The sauce from that German girl in my office”, he labeled it.
Well, Harry, you’re forgiven for labeling me German in the first place…. And without further ado, you can now rest assured that your holidays will be properly sauced, provided you make it worth Yvette’s while. You’re welcome.
SPICED CRANBERRIES WITH PORT
(The way Harry likes it…)
- 2 packages of fresh cranberries (2x 12oz)
- 2 cups of Ruby port
- 1.5 to 2 cups of white sugar (depending on your own personal taste)
- 1 stick of cinnamon
- 2-3 cloves + 1 star anise (in cheese cloth, so you can easily remove them)
- 1 small orange, juiced
- 1/2 whole peel of the orange, not zested!
In a sauce pan, heat port with cinnamon stick, orange juice & peel, cloves & star anise over medium-high heat until bubbly. Immediately add fresh cranberries & sugar, and stir to combine. Simmer until berries spontaneously burst and are beginning to break down, and sauce thickens. Approx. 20-25 min. Take from heat, remove cinnamon stick, orange peel and spice packet. Serve at room temperature or allow sauce to cool in the refrigerator. When cool, this sauce should be the consistency of a thick jam. Makes about 4 cups.