Would you be willing to share the recipe? Cranberries with Contreau sound wonderful.

Edited at 2007-11-21 06:30 pm (UTC)

I have been known to add ginger and cloves, or citron, but I've never used liqueurs in cranberry sauce before.

As my Thanksgiving is done and gone for the year, I shall have to try this idea at Christmas.

Especially the one-third of a bottle of Cointreau for the cook.

Well, that's easy enough. I made my relish yesterday--Cranberries with pears, orange juice, sugar to taste, cinnamon, cardamon, ginger and a little water and cornstarch to thicken it. Chop walnuts to throw into it just before serving, if desired.

Next year I may substitute the Contreau for the OJ.

Oh my! Can you please share the recipe? Or is it a family secret?

That sounds /delicious/. (I'm about to get on a train and head to my parents to make pumpkin cheesecake, myself.)

And offtopically, might I ask you a writing /technique/ question?

Orange zest is not optional.

Cointreau is *always* worth it. Enjoy! :-)

Mmmmmm..... Cointreau....

I so approve of the way your recipes usually involve alcohol. Makes me think we must be distant relations.

So, you have vodka pastry and cointreau cranberries.

What are you doing with the turkey - casseroling in it an Jeroboam of Champagne?

Will we get pictures of this gastronomique extravaganza?

Now I'm wishing I had a bottle of Cointreau.

mmmmm, Cointreau. Or Courvoisier. Either way, mmmmm.

If I am feeling less lazy next year I think I will try to make candied cranberries with booze sauce. At which point it really has to be called a dessert rather than a relish or side dish, but mmmmmmm.

I have to admit that years of braces made me hate cranberry bits, and so I use the canned stuff as a base because jelly-ing my own is too damn much work. Still, a few cans of cranberry plus a jar of good marmalade and a jar of the ginger relish marmalade makes a tasty mess. (One could add cloves if one swings that way I suppose. I do not.)

Everything is better with booze. God bless Julia Child.

I am still very proud that I managed to achieve vegan gravy that didn't taste like cardboard, largely thanks to booze of course. Silly vegans.

I am now almost sad that I am not making a proper turkey this year. But really I should not try to do all that work. If I am too tired and sick to go eat someone else's turkey I am not allowed to try to make one of my own.

I shall just have to make bourbon glaze for the ham instead. Maybe that will make me feel better.

I had a cranberry sauce recipe to make from scratch and set forth in my grocery store last week and .... not a single bag of cranberries to be had! So I had to settle for the canned stuff (whole cranberry sauce) ...

But last night I took that canned sauce and put it into a skillet that had had garlic, ginger and curry powder simmering in some oil for a while.

And it was Gooood.

Definitely going to try your recipe though -- although I don't fancy the odds of the proportions coming out quite right.... but if it comes out in favor of the booze, who is going to care???

Bear, where ARE YOU? I just got done watching "Penelope" and the first thing I did was think "I wonder what Bear thought of this? and YAY! smitten geeks!

I cant wait to see your post about it.

Nice! (What size bottle, though? ^_~)

If I made my cranberry sauce that way, no one'd be allowed to have any. They'd have to sit & sulk while I ate a bowl of cranberry sauce and made semi-orgasmic noises the whole time. You're a better person than I am. ^_^