I made cranberry sauce today and doing some baking tomorrow. I'm going for lemon-ginger scones, I think, and possibly some rolls. I'm not completely sure about the rolls because we've got a very rich dressing coming and do we really need them?
I'll make up my mind tomorrow.
Today's was a smaller batch, unlike my previous recipes. Inconveniently, a large package of cranberries is 12 oz, and a small one is 7 oz, so the measurements are not quite exact. 7 oz is close enough to a third of 24 (two packages).
- 1 7 oz package of fresh cranberries
- 2/3 cup of sugar (I removed about 2 Tablespoons)
- 2 teaspoons orange zest (about one small orange)
- 1 heaping teaspoon cinnamon
- 1 Tablespoon bourbon (we got something called Rumble)
- 1 Tablespoon Gran Marnier
- juice of half the orange you zested
Preheat the oven to 350F. Rinse the cranberries in cold water and drain, but don't dry them. Pour them into a glass baking dish in one layer. Stir in sugar, zests and cinnamon until well blended--the cranberries will be coated with sugar, but you shouldn't see the spices. I use a rubber scraper for this. Cover the dish with aluminum foil and bake for 55 minutes. After removing from the oven, stir in orange juice, bourbon, and Gran Marnier. Hide in fridge until Thanksgiving dinner.
When I talk about this recipe, I often get a surprised comment of, "You bake your cranberry sauce?" I don't think I'd have it any other way. Even with the foil, the tops of the cranberries are going to dry a touch, so you have a nice interplay of textures.
If all goes according to plan, there will be an entry about our main dish and other sides.