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The reality is that every Holiday season I’m slogging through preparing the food I’m planning to share, always biting off a little more than I can chew, so to speak. I get to a point of where I think I’m done with everything and wait, what?! The cranberry sauce? I forgot to make it! So it’s back into the kitchen to bang it out.
I’m a huge fan of preparing large food projects in sections beforehand, then plugging them all together to make the final dishes as the feast approaches. I’ve found that this reduces Holiday cooking stress considerably. Last year this got me thinking: what if I could apply this trick to the cranberry sauce I’m always forgetting about? What if I could make it way in advance with even less overall time involved? Pressure cooker to the rescue. With the pressure cooker, I could make it a year ahead with the extra cranberries I had hanging around from this year, chuck it in the closet and forget about it until the end of next year. All with the same amount of effort it takes to make cranberry sauce a few days before the Holidays. No really.

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