the love sound of puffing cranberries

Every Thanksgiving season I think about my holiday pie. I am not supposed to eat cranberries anymore because of a medication I take. I eat them when I make this pie.  I have been thinking about making my cranberry pear pie. I like the way memories can float about, like the smells coming from a kitchen readying a holiday feast.

It is a simple recipe. A bag of fresh cranberries (used to be a pound, these days these bags hold 12 ounces) and less than one cup of real maple syrup and a bunch of beautiful pears. Prebake the pie crust slightly. Peel and slice the pears. If you are baking this pie with a child, let the child eat all the pear slices s/he wishes to eat. Layer the fruit artistically. And use a lattice top. It is a very beautiful pie. The red cranberries shine like rubies nestled in the pears. The red peeks through the lattice crust nicely. Serve with unsweetened whipped cream. Let the child taste a fresh cranberry too, if they wish. Explain the word pucker afterwards.

The recipe is not really what I was thinking about. I was thinking about the real reason I love to make this pie.

You put the maple syrup in a saucepan with the cranberries. The actual recipe calls for two cups of maple syrup but one of the reasons I like this pie is that it is not too sweet. Cut way down on the maple syrup and you really taste fruit. Cranberries are tart so they need the syrup but use as little as possible.

Heat the syrup and cranberries gently, slowly. Here is the  reason I used to make this pie: as the cranberries warm up and start to both cook and absorb the maple syrup, they make a very soft puffing sound.

Oh my gosh, I love the sound of the cranberries puffing. I love to do this with a child. I love to enjoy the hushed anticipation as we listen for the first puff. While waiting, this is a good time to kiss the child on top of the head a few times. Quietly so you both hear the puffs.  Nowadays, when I think of this pie, I am mostly ruminating on making the pie so I can revisit the pleasure of kissing my Katie Joy atop her head as she helps.

As soon as the cranberries start puffing, you have to quickly pull the saucepan from the heat. The thrill does not last long, the puffing is only a few seconds and the sounds very soft. Yet it is a very fine experience. There is a temptation to keep the cranberries on too long in the hope that you will get to hear another mild puffing sound but you must resist. Resolve to make this pie again soon.

Then you layer the cooked berries, the pears and bake, not too long, just long enough to meld the flavors, to lightly bake the pears.