Cranberries with Rum-Soaked Raisins, Toasted Pine Nuts and Canna-Applejack [Danksgiving]

No Danksgiving table is complete without a hearty side of candied cranberries; if there’s marijuana involved, that’s even better. We asked Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook, to share her version of this classic recipe. As Robyn explains, “As the country’s attitude and laws about cannabis continue to mature, so does the way this wonderful herb is grown and imbibed…today’s cannabis consumers want organic, sustainably grown cannabis expertly infused with the desired flavor and effect into restaurant-quality, home-cooked food and drinks.”

All of those things are showcased in her Danksgiving recipe, which includes cranberries, raisins, pine nuts and harvest spices.

Cranberries with Rum-Soaked Raisins, Toasted Pine Nuts and Canna-Applejack

By Robyn Griggs Lawrence

Author, The Cannabis Kitchen Cookbook

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.

Enjoy!

Photos: Provided by Robyn Griggs Lawrence, head shot taken by Povy Kendal Atchison