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If you have been following my site for a while, you may have noticed that I like to add spirits (I guess I’m feeling victorian today) to some of my dishes. There is no denying that a little alcohol added to the cooking process improves many dishes sweet and savory. Thanksgiving, in particular, provides all sorts of reasons to have booze in the house.
So let us now consider one of the stars of the Thanksgiving table, the tart cranberry. Tremendously sour in their raw state, these berries reveal a wonderfully complex flavor when combined with a little sweet…and booze. Don’t forget the booze.
Boozy Cranberry Sauce
- One 12-oz bag of fresh cranberries, picked over
- 1/2 cup orange juice
- 1/4 cup Cognac
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- pinch of ground cloves
- pinch of freshly ground nutmeg
- pinch of kosher salt
Bring all the ingredients to a boil in a medium saucepan. Reduce to a simmer and cook until almost all of the cranberries have burst.
Transfer the sauce to a bowl to cool to room temperature. Cover and store in the refrigerator for up to five days. Serve cold.