Well it's that time of year again, and I'm super excited to have started off my cooking spree with a bang! We are going to my sister's for thanksgiving, and when Ted found out we were only having ham (no turkey!!), he frantically exclaimed, "it's up to us to save thanksgiving!!!" So along with bringing pumpkin pie, whipped cream, stuffing, and kale and couscous salad, we are also bringing turkey (parts, not a whole bird since this is all going in the car!) which brings me to tonight's dish - cranberry sauce!! Because what is turkey with no cranberry sauce? And what is cranberry sauce with no alcohol?? Bland, that's what!
(Side note: I made a GIANT batch because I'm taking some to work for a potluck... I certainly hope you can't actually get drunk on this stuff, but it'll make the work day go by faster if it does! And family fun times too if that's your goal ;) Divide appropriately, I believe this is about 6 cups of sauce!)
3 lb bag of fresh cranberries
3.75 C sugar
1 tsp cinnamon
3 dashes nutmeg
1/2 can of frozen orange juice concentrate, thawed
1/3 C Grand Marnier (orange liqueur)
1/2 C bourbon whiskey
Preheat oven to 350
Mix all ingredients except alcohol in large bowl - I took no pictures unfortunately but it looks like a bowl of nearly white cranberries because there is so much sugar! This is not healthy ;)
Spread the mixture into a very large pan - this is where I went wrong! It needs to be large enough for the berries to expand and pop, because unbeknownst to me, the berries expand A LOT, and will pop all over the place, spilling over the side, all over the bottom of the oven, catching fire and setting off your smoke detector causing your house to smell for hours on end. (You will describe it as a roasted marshmallow scent but really it's just burnt stuff smell...)
Cover tightly with foil and bake for 50-90 minutes, until the berries are popped and juicy
Uncover, pour alcohol over the mixture and stir - the alcohol will burn off but he flavor will remain, making this sauce extra tasty!
Leave out for a few hours for the sauce to thicken, and refrigerate until ready to serve. This can be made up to a week in advance! More holiday meal recipes to come this week, hooray!!