Two Christmases ago, my mom gave Sean her favorite cookbook of all time, The Best of Thymes by Indiana author Marge Clark. That book contains the best cranberry sauce recipe I’ve ever tried. Sean originally made the sauce for the first Thanksgiving out here in NYC, but I’ve since started making it every year to use with cocktails. I keep a big jar of the cranberry sauce all month and add it to everything from mimosas, to gimlets, to French 75s, to gin and tonics.
The cranberry flavor pairs particularly well with gin and ginger so I definitely recommend adding this to all of your holiday punches and cocktails this year! Just follow a regular cocktail recipe and add a barspoon of this sauce. 🙂
- 1 lb fresh cranberries
- 2 cups sugar
- 2 cups water
- .75 cups apricot preserves
- .25 cups brandy (unflavored or apricot)
Cook cranberries with sugar and water until they pop-- about 15 minutes. Remove from heat and stir in apricot preserves and brandy. Cool, cover and refrigerate. Makes 3 to 3.5 cups sauce.
Recently made a mimosa with the sauce…
As well as a winter gin and tonic!