Cranberries

Admittedly, Cranberry Sauce is the one of the few things that’s decent out of a can. BUT these are THE MOST INCREDIBLE CRANBERRIES IN THE UNIVERSE. There’s no excuse NOT to make them, since they can be frozen. Have a can or two of regular cranberries available for the non-boozing folks.



Suzanne’s Cranberries (serves 8 as a side dish)
Printable recipe here.

From my wonderful friend, Suzanne - these award-worthy cranberries are perfect for Thanksgiving, because they can be made in advance and frozen.

3 tbls. orange flavored liqueur - Grand Marnier or Cointreau
1 envelope plain gelatin
2 cups sugar
2 cups water
4 cups (1 lb.) fresh cranberries
grated rind of 1 orange
juice of ½ lemon

Pour orange liqueur into a small glass bowl. Sprinkle over gelatin. Let sit for 5 minutes. Combine sugar and water in large saucepan. Bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes. Add cranberries. Boil 5 minutes longer. (The cranberries will pop). Remove from heat. Add gelatin mixture to hot cranberries. Stir to dissolve. Stir in grated orange rind and lemon juice.

Pour into serving container and chill overnight. Or pour into plastic containers and freeze for up to a month. Thaw overnight in refrigerator and pour into serving dish.