Thursday, November 14, 2019

Cranberry Cocktails


It may be dark before five o'clock but cranberries have arrived. At farmers markets the local fruits are piled loose in bins, and in supermarkets red bags are stacked like miniature crimson sandbags, imports from New England, the West Coast and British Columbia (for beautiful pictures of that BC cranberry harvest, see the Frenchman's post from when he still lived in Vancouver).

To celebrate cranberry season, I have a slew of original cranberry mixology creations residing next door, at 66 Square Feet (the Food). It is the first in a series that will continue over the next week. Learn to make delicious Red Rita, above, with cranberry sour syrup and cranberry brine.

And yes, it is perfect for Thanksgiving.


3 comments:

  1. mmmm....note to self:get more dried cranberries this morning.

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    Replies
    1. Hi dinahmow! Dried cranberries are yummy but won't work for these drinks (do you ever see fresh, imported from a gazillion miles away?).

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    2. I get the dried ones for salads and snacks. I would not want "fresh" ones flown in from Maine, or even BC, but sometimes get the canned American ones. These days I'm not much of a cocktail person, but if I had fresh crannies I'd try! And blueberries (over rated in my opinion) are now grown on big commercial scale.Although...most farms are in the northern NSW area and are probably ash this week.

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