As a historical author, of course, my favorite recipe for the holidays is a recipe by one of our First Lady’s, and most outspoken woman of her times, Abigail Adams. Her husband, John Adams was the second president of the young United States. I found her recipe in a periodical published by Williamsburg about twenty years ago and have enjoyed it ever since.

This recipe is wonderful if adding color and cranberries to a festive meal and goes great with Turkey. The first time I made it was for my daughter’s college graduation and had family to the house for dinner. Abigail’s cranberries were such a hit, they now appear at all of our special dinners by request, but not as a condiment, or a side dish for the table. We discovered the cranberries were so rich with flavor, we now serve them for desert, warm over vanilla ice cream.
 
Skillet Cranberries for a Slack Oven, Abigail Adams:

• 1 lb. Fresh cranberries
• 2 Cups of Brown or white sugar.
• ¼ Cup of Brandy

Spread cranberries in an iron skillet. Sprinkle sugar over them, cover skillet, place in slack oven for one hour. Remove lid and pour brandy into the skillet.
 
“You may take it to the table in a pewter basin, or, for a collation table, in a crystal compote.” ~Abigail Adams
 
Of course, in the modern world, I made some adjustments. I spread the cranberries on a cookie sheet, add the brown sugar, and bake in a slack oven (250 degrees) for about 45 minutes to an hour. I add the Brandy when ready to serve. The amount of Brandy often depends on the kind of day I’ve had, but moving on. For those who have tasted cherry jubilee, this recipe has very much the same texture and taste, except being cranberries. If feeling exceptionally adventurous, you may light it up before consumption.