How far in advance do you start cooking for your Thanksgiving dinner? Have you started yet? I'm sure you've made some sort of list, if you haven't already gotten all the shopping done.
So far, I've made one thing. And it's taken about 7 minutes. Ok, maybe 12. I love the ease, simplicity and do-it-ahead-check-it-off-your-list quality of recipe. If you haven't ever made cranberry sauce from scratch, you should give it a try- just boil cranberries with some sugar and water, hear it snap! crackle! and pop! and then turn super thick. Cranberries have natural pectin, which cause them to thicken beautifully while cooling down after being cooked.
We are serving two cranberry sauces this year— a kiddie version: The Cranberry Pillar, aka Straight from the Can, and an adult one: Cranberry Sauce with a Kick, aka Boozy Cranberry Sauce. The kick comes from a few splashes of liquor...
Cranberry Sauce with a Kick
from Bartlett's Ocean View Farm Cookbook
1 12-ounce package of fresh or frozen cranberries
⅓ cup water
1 cup sugar
3 tablespoons lime juice
1 tablespoon brandy
1 tablespoon gin
1 tablespoon Cointreau
⅓ cup orange juice
In a medium saucepan, combine the cranberries, water and sugar over medium high heat. Mix with a wooden spoon for about 5 minutes, mashing berries against the side to help them pop. Remove from heat and pour the mixture into a food processor. Add the remaining ingredients. Process until all ingredients are mixed together (about 1 minute.) Pour into a bowl, cover and refrigerate. It will keep indefinitely.
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