[Magdalen] Cranberry Time.

[Ann Markle]

You might try a small batch of mine, Marion (will send the entire recipe,
if you're interested).  I suspect that the "mouth feel" might actually add
something -- it's a little crunchy and chewy, with the chopped fruit and
celery and nuts.  No jalepeno in mine.  I don't care much for heat.

Ann

The Rev. Ann Markle
Buffalo, NY
ann.markle at aya.yale.edu
blog:  www.onewildandpreciouslife.typepad.com

On Mon, Nov 30, 2015 at 5:13 PM, Marion Thompson <marionwhitevale at gmail.com>
wrote:

> I've only ever had them cooked.  Now that I have lost all taste and smell,
> the acidity of a raw berry would probaby be uber-unpleasant as only  a
> primitive impression could kick in, no nuances, and of all the ingredients
> mentioned by Ann or Jay I would only pick up the heat of jalapeno.  Very
> boring!
>
> Sadly, many wines are not enjoyable because the subtleties are not there
> at all.  :-((
> At a very basic level, wine either slips down in a neutral sort of way --
> or it does not, blecch, and is put aside.
>
> Generic 'Best Bitter' is generally good to drink.  I classify it as
> 'refreshing', but I digress.
>
> Marion, a pilgrim
>
>
> On 11/30/2015 4:41 PM, Cantor03--- via Magdalen wrote:
>
>>
>> In a message dated 11/30/2015 4:18:50 P.M. Eastern Standard Time,
>> charles.wohlers at verizon.net writes:
>>
>> The  "unpleasantness" is due to the fact that cranberries are quite tart -
>> plenty of acid, not so much sugar to mask it. It has nothing to do with
>> whether or not they're cooked. All they need is some extra sugar or other
>> sweetener to make them  yummy.>>>>>>>
>>       There's an "actor's choice" NCIS marathon on yesterday and today on
>> the USA Television Channel (USA), and I was amused to hear
>> "Abby" (Pauley Perette) admit that what she is actually drinking
>> almost continuously ("Caff-Pow") is cranberry juice.
>>       David Strang.
>>
>>
>>
>>
>