Tuesday, November 23, 2010

Drunken Cranberries

Every year I have ever cooked a Thanksgiving dinner, I have served this yummy creation.  It was handed down to me by a fellow Boy Scout parent, David Gal, years and years ago. 

2 12-oz. bags fresh cranberries, rinsed
2 cups sugar
1/2 cup marsala wine
1/4 cup Grand Marnier
1/8 cup Angostura Bitters
1 fresh pear, firm, skinned, cored and diced
1 small can Mandarin oranges

Over medium heat, combine cranberries and sugar, mixing constantly until sugar melts and cranberries pop and release their juice.  

Puree mixture with a hand blender or in a food processor.  Mixture will thicken.  

Stir in wine, liqueur and bitters.  Mix well.  

Gently fold in pears and oranges.

Line a decorative mold with plastic wrap.  Transfer mixture into lined container.

Cover and chill until cranberries are set.  Cranberries can be made up to 3 days in advance before serving.  

Unmold, garnish and enjoy.

No comments:

Post a Comment