re: #307 The Ghost of a Flea

I’ve never had a cranberry that wasn’t deeply sour and somewhat bitter. I like sour flavors, and sweet-sour stuff like lingonberry jam, but cranberries are just over the line. I’ve tried Craisins in recipes only to discover they’re considerably sweetened…which tends to get wiped away when they’re cooked, making them horrible chunks of tart-bitter.

I have no idea how you’d sweeten a batch up enough to make a pie.

1/2 c dark brown sugar to about 2 cups of cranberries
the 1/4 c of bourbon helps too