[Magdalen] Cranberry Time.

[Marion Thompson]

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.
>
>
>