November 4, 2011


Dear Driscoll’s,

I hoped to have a party tonight, just as you asked in your nice PR pitch. You sent me coupons and recipes and a cookbook from Rick Rodgers and asked me to invite people over to join your virtual party.

I’m trying not to take it personally, but everyone I asked was busy. No one could come to this festive gathering. So I’m going to be partying all by myself. It’s a very sad version of a Pity Party.

I was so sad, I tried the Holiday Berry Bellini recipe you sent. In fact, I may have tried several of them. Really good, so I’ll definitely make myself a couple of those tonight to get in the mood. But I might be wearing my pajamas, so there won’t be any pictures uploaded. Sorry.

photo from Driscoll's

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Holiday Berry Bellini
Recipe from Driscoll’s Moments

1 oz St. Germaine
0.5 oz lemon juice
0.5 oz simple syrup
4 raspberries
Sparkling Brut
2 Raspberries for garnish
Directions:
Combine the St. Germaine, lemon juice, simple syrup
and berries in a cocktail shaker.
Top with ice and shake vigorously.
Add 3 ounces sparkling Brut in a champagne coupe.
Strain shaken contents into champagne coupe.
Garnish with raspberry & blackberry.

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But I just couldn’t make myself cook all those other recipes for just me. I want to fit into that cute new outfit for Thanksgiving. There was no question in my mind – I would eat the entire eggnog panna cotta with balsamic raspberries. And the warm brie with honeyed raspberries and almonds? I’ll make that, but not just for me. Too dangerous.

So, instead, I created a tasty conserve that easily takes the place of cranberry sauce on the Thanksgiving table. It was also amazing spread on my favorite Butternut Squash Scones – a divine recipe from Food52, by the Pound Ridge Scone Lady, Liz Larkin.

So, please forgive me, dear Driscoll. And maybe next year, you’ll decide to include my recipe on your site?

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Raspberry Cranberry Pecan Conserve
will make 6-7 half pints

2 lbs. raspberries
1 bag (1 lb.) cranberries
4 c sugar
Minced zest from one orange
Juice of two lemons
8 oz. pecans, toasted and chopped

In a heavy 5 quart pot or a preserving pan, bring the raspberries, cranberries, sugar, orange zest and lemon juice to a boil.

Place this mixture in a ceramic or glass bowl, cover with parchment, and allow it to macerate overnight.

The next day, strain the mixture into the preserving pan and bring up to 220Β°, stirring all the while.

Add back the fruit and then add the toasted nuts. Stir well and bring to a rolling boil that cannot be stirred down.

Pack in half pint jars and process in a boiling water bath for 15 minutes.

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Please wish all the best to the folks partying tonight at #DriscollsMoments get togethers.

Friendless in DC,

xoMrsW

To my dear readers, Won’t you please leave a comment and tell Driscoll’s not to be annoyed with me? Monday, November 7th, 12noon, I’ll randomly select one commenter to receive the Rick Rodger’s book, Thanksgiving 101. Remember to check back to see if you’ve won. (I’ll also announce it on Twitter.)

Raspberry Cranberry Pecan Conserve on Punk Domestics


26 Responses to “raspberry cranberry pecan conserve. for thanksgiving.”

  1. Kim Foster

    This is a hilarious post, Cathy.

    I have to say we eat Driscoll’s berries a lot, usually raspberries as an after school snack on the bus. The girls are mad for them. I think you did them proud, although it is pretty sad you had to drink those bellini’s all alone… or on the other hand, maybe not. πŸ™‚

    Kim

    Reply
  2. Janis

    Poor Cathy. I would come to your party if I lived closer. Then again, I am having a party too and not sure if anyone is going to show. I may be in my PJ’s as well.

    Reply
  3. keapdx

    Raspberries!!! Dear Driscolls, do you mind if I pretend it’s July and I’m standing out in the fields at West Union Gardens u-picking, well, in truth, mostly u-sampling? Thanks for a time-travelling party back to summer!

    Reply
    • Cathy

      Elyse! You’ve won the cookbook! Please send me your mailing address so I can get it out to you.

      Reply
      • Elyse

        Cathy, we connected on Twitter but I just want to thank you again for the wonderful cookbook. We are sharing dinner with old friends – both of whom cook. I”m wondering who will eat all of that food? Love the jams you included. xoxo Elyse

        Reply
  4. Donna

    Driscoll’s, right here in Ventura County! Acres and acres of raspberry rowcovers and acres and acres of strawberry fields, nearly year-round fruit production.
    Warehouse party in Oxnard anyone?

    Reply
  5. Susan

    I couldn’t stop laughing…and I’m definitely trying the conserve and the scones! I can’t believe that it is as good as Chocolate Rasberry Whatever though….

    Reply
  6. Bethesda Kitchen Gardener

    Your Raspberry Cranberry Pecan Conserve sounds like the perfect thing to take to hosts of holiday parties – so much more interesting than the usual bottle of wine!

    Reply
  7. AntoniaJames

    Oh me, oh my, what a gorgeous looking conserve. I’ve been telling myself for the past week how I really must do something different with cranberries this year, and now, voila!! Simply perfect. And the photo of the conserve with mrslarkin’s scone (which I’ve also been eyeing over on food52 and telling myself I must make!!) is compelling, to put it mildly. ;o)

    Reply
  8. Kandace

    Great post! Just when I thought I was finished with canning for the season, I’m afraid I’ll have to go buy some small jars (ran out of them making chocolate raspberry whatever sauce) and give the conserve a try.

    Raspberries are the aphrodisiac of the fruit world.

    Reply

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