Sometimes, just silly things happen in the kitchen. Like when I went to strain a sauce and acting on habit, strained it down the drain. Or when (and this is from my mom’s perspective) I do a little kitchen jig when the food I make is good. Or spicy. Well, the other day, as a part of my Turkey Day Trials, another mishap came about that still has me giggling.
When Rob and I lived in Oregon, for a treat we would go for a cocktail and appetizers at the lounge at Bandon Dunes. We would dress up Pacific-Northwest-Golf-Club-fancy (yes that is a real fashion category) and watch as the cold-to-the-bone expert golfers would finish up the 18th. It was a little bit boushie and out of our Coos Bay ordinary, and we always struck up conversations with the most interesting (and sometimes famous) people. It got to a point that “our” bartender would put in the usual orders when he saw us walk in the door, and a few minutes later our Blue Cheese Chips were fragrantly awaiting our devour.
The bowl of freshly-fried potato chips always went down quickly and shook off the lingering chill from the constantly-present coastal winds. But what always added to our Bandon experience was driving by the cranberry bogs on the way to the golf resort. I’d always strain my neck to see what stage of growth the cranberries were in, and harvest was always the best time. Stretching fields of red bogs, like giant ruby blankets against the green pines, the floating berries were sucked up into a tube and then shot out like miniature cannon balls into a truck, ready for processing and distribution.
This water-powered firing of small, red fruit usually marked the autumnal season, signaling Thanksgiving was right around the corner. So this year, I paid homage to the cranberry by making an irresistible cranberry relish – one that puts even the coveted, jellied amazingness to shame.
By simply taking 1 quart of fresh cranberries, ½ c sugar, a bottle of strong ginger beer (I like Reeds), a 4-in stick of cinnamon, a pinch of salt, and (here’s the kicker), a tea infuser of chamomile flowers, you will end up with a reduced, naturally pectin-infused bowl of beautiful, fragrant, and more-than-tasty cranberry relish. The trick is waiting until the boiling bubbles are shiny and slow-to-pop in the pot, almost like preparing a jam. After the relish is cooled, it will be thick yet spreadable, sweet yet tangy. Simple perfection at the Thanksgiving dinner table, or just the everyday autumn and winter breakfast spread.
So what was so silly about making this relish? The fact that in my first batch (a major mishap), I added a bit of liquid, then a bit more, then a bit more, each time expecting the berries to be covered and give me a culinary visual of the accurate liquid amount. And after all those days watching the bogs, I completely forgot that… cranberries float!!! No matter the liquid amount, the cranberries will never sink in the pot like they do with other jam fruit. So stick with the recipe – it works, thanks to my silly mistake.
Have a very happy Thanksgiving! Enjoy with food, love, laughter, and memories!
42 Potatoes 
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