And just in time for the holiday. The one that is coming up this week, not the one coming up next month. Although it is in time for that holiday too.
I have a large pricklypear cactus growing outside my back door. Most years… it produces large numbers of dark pruple-red fruits. I make these into either jelly or syrup, depending on whether it sets or not. This year, I turned my less bountiful harvest into a variation on cranberry sauce–the jellied kind….
24 or so ripe pricklypear cactus fruits
1 bag fresh cranberries.
1/2 cup lemon juice
1 box pectin
3 cups sugar
Click through for the full instructions.
And who is this Tom and why should we follow his recipe? He’s Tom Fitzmorris of WWL AM870, a talk radio fixture in the Gulf South Region with a food show. On the radio! I trust him. I really do.