Ok, for any of you who have every stayed here at our inn and enjoyed our Cranberry Scones, you probably commented on them and then had 2 or 3 more. Well, we’re revealing the “secret” behind our scones and just in time for the upcoming Thanksgiving season. The secret is what we do with the cranberries. This is not just any recipe. It has been passed on friend to friend, borrowed cook to cook far and wide and has been bequeathed from generation to generation. In our family this recipe came to us from Sue’s sister Rosanne. We do not know where she got it – and she’s not saying.
Anyway, a few years back, the “who’s-bringing-what” list was being created for our Thanksgiving family get-together which is our traditional family list of who is going to bring what for the big Turkey Day dinner. Well, one year Sue’s sister Rosanne agreed to bring the cranberries. No, not the pre-formed jellied and canned variety, but the real home-made cranberries we’ve all come to love. Being that we do love them, she always brings a super-batch around the holidays and one year, she made so many cranberries that Dave decided to try them in his scone recipe. This addition was a natural crossover and since that time our Cranberry Scones have become one of the most popular items served here at the inn.
Now, with Thanksgiving just a few weeks away, we’ve decided to share this family recipe (see below) just in time for your family’s holiday dinner. Do enjoy these, make extra to try in one of your favorite recipes, and please shoot us an email if you do try them.
Dave’s “Best-Roasted-Cranberries-Ever” Recipe:
1 (12 oz.) bag of fresh cranberries (we like Ocean Spray brand)
1 and 1/2 Cups of White Sugar
1/2 to 2/3 Cup of Apricot Brandy
Place cranberries in a 9” x 13” Pyrex type glass baking dish (no need to spray dish)
Spread Cranberries evenly in dish and pick out stems, etc.
Sprinkle the Sugar and Apricot Brandy over the cranberries and mix gingerly
(note: the cranberry, sugar and brandy mixture will seem somewhat pasty, but don’t worry and don’t add more brandy than noted above)
Once complete, cover the dish tightly with aluminum foil.
Bake in a 350 degree oven for 45 minutes.
Important note; when the cranberries are done baking, DO NOT remove the aluminum foil. It is important to let the cranberries cool retaining the steam.
If you try this recipe, please shoot us an email and let us know how they came out.