The holiday edition of Sweet Paul Magazine is out now. There's so much fun stuff in there, I can't wait to spend some time with it to see what everyone else has contributed (btw: check out Paul's very clever pendant lamp - I am in love with it). My piece is on cranberries and begins on page 104. Paul wrote the cake recipes and I wrote the sugared cranberry recipe.
I adore cranberries and love this time of year when they are available fresh. This year, try dressing your turkey with a raw cranberry "sauce" versus the traditional kind - you will be surprised about how crunch, fresh and flavorful cranberries can be. Paul's version is in the article, and another great, savory one to try from an old post on this blog can be seen here.
Have you ever tried sugared cranberries? They are a delight to the eyes (the perfect decoration for a cranberry mould or a cheese plate) and a surprise to the tongue - they become completely crunchy like a hard candy. They are a cinch to make - just have them ready no more than a day ahead. Humidity is not their friend. Enjoy!