Sherry Spiced Cranberries

As I started to cook more and more, there were a few things that I found so easy I was shocked that people didn't just make them. For instance, cranberry sauce is so easy - you buy a bag of cranberries, add sugar and water according to the bag and cook until the cranberries burst - cool to the desired temp (I personally like them still warm, some people like them cooled and refrigerated) and then serve.

This is a slightly different dish - in which you can season as much or as little as you want - feel free to adjust the amounts of spices to your desired taste. For instance, if you don't like curry? Leave that out.

What you need:

1 bag (approx 2 cups) fresh cranberries

1/2 cup dry cooking sherry

1 & 1/2 cup water

1 cup sugar

1/4 cup honey

Approx 1/4 teaspoon of the following:

Cinnamon, Nutmeg, Ginger, Curry Powder

Combine the ingredients into a medium size sauce pot. Cook on low until the cranberries burst. Allow to cool to desired temperature. It takes about 5-10 minutes, so don't turn your back too long!

See? Easy!

You can substitute the sherry with whiskey, bourbon or wine. If you use wine you may want to use 2 cups of wine and no water, or 1 cup water, 1 cup wine. A dry red will work best with the flavors in this dish.

With the spices, start out with a little and add more if you want - for instance, curry is powerful and a little goes a long way in this type of dish!

I personally love the way the smokiness of the curry intensifies the 'bite' of the sherry.

Enjoy, and please feel free to comment!