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Skillet cranberries

(serves 4 to 6)
Submitted by Sonja Welch of The Community Bank.

Sonja, aka The Community Chef, publishes her recipes in the The Community Bank quarterly newsletter "KITE TALES". Submit all questions and comments to Sonja@communitybank.com.

"Colonial cooks made this delight in a skillet with legs (about eight inches tall). It was cooked directly over hot coals. The electric (or gas) stove isn't nearly so romantic as an 18th century working fireplace, but much more efficient."
SKILLET CRANBERRIES
Ingredients
  • 1 pound fresh cranberries
  • 2 cups brown or white sugar
  • 21/4 cup rum
    • SKILLET CRANBERRIES
    Directions
    1. Dump the fresh cranberies in to your indispensable black iron skillet (or oven proof dish).
    2. Sprinkle the cranberries with sugar, cover the skillet, and place in a 250 degree oven.
    3. After one hour remove the lid (use foil if you don't have a lid) and pour in the rum.
    4. Continue cooking until the rum evaporates.
    5. And please do not stir unless you have to absolutely have to. Stirring breaks up the cranberries, serves 4 to 6.

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