Pork Rind Cranberry Sauce And Other Traditions
Developing a New Tradition
Several years ago my hair stylist (OK, it was really just the woman who cuts my hair…but hair stylist sounds better) and I were talking about traditional recipes for holiday dinners. She said: “I always made traditional cranberry sauce until I found a recipe that sounded really weird but good, and tried it on my family. They loved it and never guessed what was in it!”
I asked her what it was and she said, “It’s Pork Rind Cranberry Sauce. And, before you say you wouldn’t like it, let me tell you it’s different but really delicious.”
I was somewhat incredulous and asked about the recipe. She said, “You cook cranberry sauce just like always. Then, you add pork rinds, stir, and let it set until it cools. It gives it a different taste, but nothing you can quite identify. My kids absolutely loved it.”
I asked if it gave it a different texture and she said no, that the pork rinds mix right in and don’t change the cranberry sauce texture at all. She made me promise I would try it some time, even though it didn’t sound like something I would like. I said I would try it, but would probably make the regular kind too. She said, “You wait, people will eat more of this kind.”
I had already walked out of the beauty shop, but the recipe was on my mind and I turned back and interrupted her while she was cutting someone else’s hair. I asked her how much of the pork rinds she put in the sauce. She said, “Not a lot, just enough for flavor. About a fourth cup for a regular recipe, but you can adjust that to taste. I just buy those little bottles of port wine at the liquor store.”
That was the first time I heard her clearly–and also the first time I realized the recipe she gave me was not for Pork Rind Cranberry Sauce, but for Port Wine Cranberry Sauce. Big difference.
Now you see why I stick to traditional recipes.
