Infusing an entire Thanksgiving turkey with cannabis has never made sense to me. I don’t want my guests falling asleep in their mashed potatoes. I like to serve this gently infused cranberry sauce, a riff on a recipe my friend Sarah Belk King dreamed up for Natural Home magazine 15 years ago, so people can take a little or a lot based on their tolerance and needs. I always make a batch without cannabis so we can eat as much of it as we want—and we eat a lot. These cranberries are so good.
Serves 6 – 10
2 cups cannabis flowers or trim
¾ cup Meyer’s dark rum
1 cup raisins
1 teaspoon freshly ground nutmeg
1-1/2 teaspoons ground cinnamon
10 ounces Harvest Spirits Cornelius applejack
3 cloves
1 cup coconut sugar
¾ cup water
1 orange rind, cut into ¼-inch pieces
1/8 teaspoon ground cloves
12 ounces fresh organic cranberries
1/3 cup pine nuts, toasted
Jar or bottle with airtight lid
Coffee grinder or mortar and pestle
Baking sheet
Fine mesh strainer
Cheesecloth
Preheat oven to 180 degrees F.
Using coffee grinder or mortar and pestle, grind cannabis to a fine powder.
Place cannabis in single layer on baking sheet and heat in oven for 30 minutes.
Meanwhile, combine raisins, rum, 1 teaspoon of the cinnamon and nutmeg in small pan and simmer over very low heat. Stir occasionally until raisins are plump and most of the liquid has been absorbed, about 15 to 20 minutes. Remove from heat and set aside.
Remove cannabis from oven and let cool slightly.
Combine cannabis with applejack in a saucepan and bring to a low boil. Boil gently for about 5 minutes. Transfer mixture to stainless steel container and place in the freezer for 15 minutes.
Line strainer with cheesecloth. Place over jar or bottle and pour applejack through to remove solids. You will have plenty of extra applejack to use in cocktails and other recipes. Set aside 3-1/2 tablespoons and store remainder in a labeled jar or bottle with an airtight lid in a cool, dark place.
In a medium saucepan, combine coconut sugar, water, orange rind, ½ teaspoon cinnamon and cloves. Bring to a boil over medium heat.
Add cranberries and return to a boil. Gently boil cranberries for 10 minutes without stirring.
Pour into a medium-size mixing bowl. Gently stir in raisins, pine nuts and 3-1/2 tablespoons of the infused applejack. Cover and cool to room temperature. Transfer to labeled container and refrigerate.
Bring to room temperature before serving.
Serves 6 – 10
2 cups cannabis flowers or trim
¾ cup Meyer’s dark rum
1 cup raisins
1 teaspoon freshly ground nutmeg
1-1/2 teaspoons ground cinnamon
10 ounces Harvest Spirits Cornelius applejack
3 cloves
1 cup coconut sugar
¾ cup water
1 orange rind, cut into ¼-inch pieces
1/8 teaspoon ground cloves
12 ounces fresh organic cranberries
1/3 cup pine nuts, toasted
Jar or bottle with airtight lid
Coffee grinder or mortar and pestle
Baking sheet
Fine mesh strainer
Cheesecloth
Preheat oven to 180 degrees F.
Using coffee grinder or mortar and pestle, grind cannabis to a fine powder.
Place cannabis in single layer on baking sheet and heat in oven for 30 minutes.
Meanwhile, combine raisins, rum, 1 teaspoon of the cinnamon and nutmeg in small pan and simmer over very low heat. Stir occasionally until raisins are plump and most of the liquid has been absorbed, about 15 to 20 minutes. Remove from heat and set aside.
Remove cannabis from oven and let cool slightly.
Combine cannabis with applejack in a saucepan and bring to a low boil. Boil gently for about 5 minutes. Transfer mixture to stainless steel container and place in the freezer for 15 minutes.
Line strainer with cheesecloth. Place over jar or bottle and pour applejack through to remove solids. You will have plenty of extra applejack to use in cocktails and other recipes. Set aside 3-1/2 tablespoons and store remainder in a labeled jar or bottle with an airtight lid in a cool, dark place.
In a medium saucepan, combine coconut sugar, water, orange rind, ½ teaspoon cinnamon and cloves. Bring to a boil over medium heat.
Add cranberries and return to a boil. Gently boil cranberries for 10 minutes without stirring.
Pour into a medium-size mixing bowl. Gently stir in raisins, pine nuts and 3-1/2 tablespoons of the infused applejack. Cover and cool to room temperature. Transfer to labeled container and refrigerate.
Bring to room temperature before serving.
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