Cemetery and Cranberries

I must have passed this old church hundreds of times but never thought of it as a photo op

nice shadow and the sky really is that blue

It is Bethel United Methodist Church located in the Tottenville community of Staten Island, NY.  There is a small cemetery with tombstones dated in the 1800's and some earlier.

This tombstone is lying down flat and sideways.

This headless statue caught my eye.  There has to be a story behind this!

This sign also caught my eye

Unfortunately, I was not permitted to take photos inside.  People were enjoying a roast turkey dinner with all the trimmings prepared by the ladies' auxiliary.  They also sell baked goods, preserves (all edibles made with cranberries), crafts, children's toys and Christmas items.

The coordinators of the festival go to a cranberry bog in New Jersey to buy the berries.  They sell them  1 lb/$2.  I bought two pounds.  I also bought these sugar-free cranberry orange muffins.  Not bad with a cup of tea.

Angel of Hospitality

My favorite side dish - cranberry sauce - can be made ahead, it only gets more flavorful sitting in the fridge.  This recipe is a compilation of different add-ins and flavors I have experimented with over the years.  The addition of the apple turns it into a jelly rather than a sauce, so either add it right before serving or omit.

My Favorite Cranberry Sauce

1 pound fresh cranberries, washed

1 1/2 cups sugar

1 cinnamon stick

1/4 teaspoon ground nutmeg

juice and zest of 1 orange and 1 lemon

2-3 whole cloves, stick them on a large strip of peel so easy to remove later

1 Granny Smith apple, chopped (optional)

3/4 cup chopped walnuts or pecans (optional)

2 tablespoons Grand Marnier, Triple Sec or Chambord (optional)

Place the cranberries, sugar, juices and zest, cinnamon stick, nutmeg, and cloves in a pot, bring to a boil.  If necessary, add up to 1/3 cup water (I did not).  

Bring to a boil, reduce heat and let simmer 10-15 minutes.  Most cranberries will pop , some won't.  Remove from heat and when cool, stir in walnuts, apple (it will firm up from the pectin), and liqueur if using.  

Keep in the fridge in a glass bowl, covered.  This will be transferred to my turkey compote dish, photos later.


I will be joining Jenny Matlock for Alphabe-Thursday's Letter C, Designs by Gollum for Foodie Friday, 2805 for Potpourri Friday, and The Tablescaper for Seasonal Sundays.


xo