1½ cups Lillet (see note)
½ cup orange liqueur, like Grand Marnier (see note)
2 cups sugar
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2 tablespoons juniper berries (optional)
2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)
1. In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries, if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, about 10 minutes more.
2. Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Keep refrigerated until ready to serve.
3. Serve it in the bowl; or, to turn out, place the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly enough to release it from the mold. After three minutes, unmold the jelly onto a serving dish. If it doesn’t come out, return to the bowl and try again two minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.
NOTE: Two cups of red wine, port, Madeira or orange juice can be substituted for the Lillet and the liqueur.
Adapted by The New York Times from Canal House Cooking