OK, I know we’re all on the wrong side of the turkey coma right now, and we’ve got such full and satisfied bellies that the last thing on our minds at the moment is more food. Especially if it involves getting into potentially *tight* clothes, rousting ourselves up off the couch, out from under the Snuggie and foisting ourselves into the cold, menacing BIG BAD WORLD of crazed shoppers.
Trust me. I’m as agoraphobic and hermit-like as the next person. Never in my life have I participated in the scrum that is after-Thanksgiving shopping.
But I will be going to the grocery store tomorrow. And you should too.
Because we need to stock up on cranberries people, during this brief window of opportunity when the little critters are available. Come December 26th, cranberries will be gone with the wind, like the ghosts of holidays past, not to be seen again until mid-November 2012. And we’re gunna want them before then. Oh. Yeah. We’re gunna want them again.
Lay in the stock of cranberries folks. Stash ‘em in the deep freeze and then you can make this ridiculously easy, ridiculously delicious, ridiculously amazing Cranberry-Pepper Jelly whenever you want it. Because once you taste it, you’ll be looking for ways to eat it, in addition, that is, to simply shoveling it into your mouth with a soup spoon, while you’re standing shoulder-deep into the fridge.
It’s that good. No. It’s better.
Now, don’t be afraid. We’re gunna make a jelly. Another one of those scary *BIG* culinary projects (like pickles…..). Well, we saw how easy pickles can be, and this jelly is in that same league. No hot water baths, no exploding jars, no sugar syrup dripping from the cabinets and your hair. Just a zesty, sweet, tart, hot burst of flavor in your mouth.
Time to jell, folks….