Friends, it’s been a while. It was nearly a month ago that I wrote about sauerkraut as Hurricane Sandy barreled toward the Northeast. What a month it has been. My family and friends in New York City and Long Island are all safe and sound, but so many people they know have lost their homes.
Last week at my sister Meg’s house we cleared out the living room furniture to make room for rented tables and chairs. We set out 37 place settings and gave thanks for electricity and a warm, dry home. The turkey weighed 28 pounds. There was very little pie left over.
I made a last minute addition to the menu Tuesday afternoon, when while counting down the last few minutes of work before the holiday break, I came across this recipe for fermented cranberry sauce. Continue reading