inconsequential concourse

Experiments in Food #1: Brandied Cranberries

I was talking to my friend Gregg, a bartender at The Knee High Stocking Company (Have you been there? If you live in Seattle and you haven’t, why not? Gregg works Tuesday, Thursdays, Fridays… Stop by - and if it’s a Thursday you may see me there!), the other day about making a home-made holiday cocktail (for us non-professionals). Something you could do to wow your friends.

He suggested something simple: vodka (or gin, if you prefer) and champagne, with a couple of “marinated” cranberries. Drop a few of the cranberries at the bottom of a glass (any type of glass), add some vodka, top with champagne, and voila.

The key here is the marinated cranberries. Start with ginger and orange zest, he suggested. Press some cranberries (just lightly, so they split, no need to crush or juice them), and whatever other spices or seasoning you want, and top with brandy. So I currently have a jar of cranberries “brandying” in my fridge.

I’ve never done this before, so I thought I would document what I did. If it turns out well, there might be an eventual series of “Experiments in Food”.

I used cognac, Remy Martin V.S. (I figured I wasn’t going to use the whole bottle, so I should have at least something drinkable left over - turns out I used more than half the bottle, probably because I don’t know what I’m doing, and I attempted to cover the cranberries which ended with me filling up the jar… Gregg is probably going to laugh and these cranberries are probably going to be strong).

The “spicing” I used for the cranberries is as follows:

• Ginger
• Orange zest/peel
• Star anise
• Cinnamon
• Cloves
• Fresh vanilla pod (sliced down the middle to expose the beans)
• Whole nutmeg (cut in half then pressed/crushed)

It’s sitting in my fridge marinating now, so I’ll let you know how it turns out.