Lesbian Mom Holiday Recipe Exchange

Thanksgiving is nearly upon us here in the U.S., so I thought it might be fun for us to share some recipes for that or other upcoming holidays. Leave a comment here or post on your own blog and leave the link. Recipes from non-lesbians and non-moms welcome, too.

For my own contribution, I’ll offer two riffs on cranberry sauce. The first is my yearly republication of Cranbanero Sauce, a fiery version of the classic condiment. This is a great spread for turkey sandwiches the day after Thanksgiving, too. Just make sure to label it when you put it in the fridge so you don’t incinerate the unsuspecting.

• Buy a 16-ounce bag of fresh cranberries.
• Put cranberries, sugar, and water into a medium saucepan according to directions on bag. (Personally, I usually reduce the amount of sugar by a few tablespoons, but it’s up to you.)
• Halve four habanero (or scotch bonnet) peppers. Remove stem, seeds, and veins. It’s important to halve them, not chop them, or you won’t be able to remove them easily. The sauce will go beyond pleasantly searing and become truly blistering. Wear rubber or latex gloves while handling the habaneros. Leave them on when you wash your knife and cutting board. Trust me on this.
• Put peppers into pot with rest of ingredients and simmer till sauce thickens. Stir a few times to keep from sticking.
• Remove habanero halves. Make sure you get all eight halves.
• Cool. Strain if you like, or leave the whole cranberries for more texture. Serve, with appropriate warning.
• You can experiment with adding orange juice instead of plain water. Habaneros complement fruity flavors well.

The second version, Orange-Ginger Cranberry Sauce, is tamer, but still zestier than the standard. This is a good one to make with a child who’s old enough not to choke on a cranberry, but too young to help with anything more complex. She or he can help put the ingredients into the pot before you put it on the stove.

• Buy a 16-ounce bag of fresh cranberries.
• Put cranberries in pot along with 1/2 cup of sugar and 1 cup of orange juice. (I use brown sugar, but it’s up to you.)
• Add 1/4 cup minced fresh or candied ginger. (If you use fresh, peel it. You may also want to add an extra tablespoon of sugar to the fresh.)
• Simmer till sauce thickens. Stir a few times to keep from sticking.