Last night I got the cranberries under control. Sure, they spilled over and made a big ass mess, but they are going to rock. I took my original Drunken Cranberry recipe and jazzed it up a bit...I've been tinkering over the years. It's now time for...
Drunken Cranberries 2.0
Yield: Approximately 1 Quart (8 to 12 servings)
Cooking Time: Approximately 20 minutes
1lb Fresh Cranberries
¼ cup of bourbon
¼ cup of triple sec
1 orange, juiced—it’s ok if pieces and chunks are included, but no seeds.
1 lemon juiced—ditto
1 cup sugar
1-2 tsp freshly grated ginger
1 large pear, peeled and finely diced
large (14-16oz) can of crushed pineapple
1/3 cup of the pineapple juice from the can
Combine bourbon, triple sec, sugar, orange & lime juice and ginger root. Simmer until sugar is dissolved.
Add rinsed and cleaned cranberries. I remove any cranberries that are soft or damaged.
Stir into the sugar, coat all the cranberries. Continue to simmer, stirring frequently, until cranberries POP! (about 10 minutes). Half way through, add the diced pear.
Remove from heat and add crushed pineapple and it’s juice.
Stir until completely mixed.
REFRIGERATE, served COLD.
For the cranberries, I buy them, a few bags prior to Thankgiving and I throw them in the freezer, where they freeze perfectly and last the full year. I’ve also popped out a few to use as garnish in Cosmopolitans!