A perk of being a New Englander is enjoying the beauty of this tart, bright red, antioxidant loaded berry. If we’re lucky we might catch a glimpse of it being harvested in flooded bogs-an iconic memory for sure. Pumpkins may have October but the little Cranberry owns November. Thanksgivings wouldn’t be complete without it’s brightness sharing the stage with Turkey, Ham, Tofurkey or whatever takes center stage. Adding Cannabis makes it a healthier dish for a November to Remember.
Ingredients
2 cups fresh cranberries
1/2 cup cannabis-infused honey – ACS has a CannaHoney recipe here if you need…
½ cup sugar
1 cup water
2 1/4 tsp orange peel (finely grated)
1/2 tsp kosher salt (coarse)
Directions
Add all ingredients into a medium-sized saucepan and bring to a boil. Stir often to prevent the sauce from sticking to the bottom of the pot.
Reduce the heat to medium-low. Allow to simmer until most of the cranberries have burst. Stir occasionally.
Once done, transfer to a medium-sized bowl. Eat warm (over vanilla ice cream!) or let it cool, then cover and refrigerate.
Can be made ahead of time, refrigerated or frozen to bring out in December for the Christmas Holidaze.
*As with all THC Edibles-Know Your Dose and Keep Away from Children and Pets*