Dessert isn't one of your editor's favorite courses -- especially at Thanksgiving time. Pumpkin pie is too gluey, pecan pie involves nuts, and apple pie is packed with vile warm, slimy fruit.
Just give us, say, a bowl of fun-size Almond Joys, and we're more than content.
But most of you enjoy the sugary epilogue to dinner. Which is why we're bringing you local legend Juanita More's recipe for Cranberry Brandy Sauce. She sent us this recipe today. Perhaps those of you with sweet teeth will like it? We'd try it.
Cranberry Brandy Sauce
1 pound fresh cranberries, rinsed
Zest of 1 orange
Juice of 3 oranges
1/4 cup water
3 tablespoons brown sugar
1/3-cup maple syrup
2 tablespoons brandy
In a medium saucepan, heat _ cup water with the orange zest, orange juice, brown sugar and maple syrup over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and brandy and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 15 minutes. Let the sauce cool to room temperature before serving.
Also, be sure to check out Juanita every Wednesday at Booty Call at QBar (456 Castro).