Nancy’s Vodka Cranberries
My sister moved to the country a few years ago. When she visits the city, I make brunch, and when I visit the country, I wander around the Christmas tree farms that surround her house, shop at Cabela’s, tour the Yuengling brewery, and trade recipes with Jill’s new in-laws.
Today’s boozy cranberries are one of the recipes I heard about in Pennsylvania. Jill’s new aunt-in-law makes them for Thanksgiving, and I thought they’d be the perfect finale for my Cocktail Hour series, sponsored by Stoli Vodka. The recipe actually comes from Jill’s aunt’s mother-in-law, so the recipe has come quite a way to be here today!
Unlike any cranberry sauce you’ve had before, these cranberries are characterized by a serious booziness. Originally, Jill’s in-laws poured brandy over the cranberries, but I’ve gone with vodka, which makes these yet stronger. Elinda once told me she liked to make these a few weeks before Thanksgiving, so that the alcohol an the berries had time to marinate, almost like a fruit cake. The alcohol, please note, does not cook off, so be prepared to taste it in each bite of sweet-and-tangy cranberries.
In a second departure from typical cranberry sauce methods, in this recipe you roast the cranberries, covered with sugar and foil, until they’re bubbly. Only then do you pour on the brandy or vodka. I haven’t tried the berries with actual turkey yet, but I can tell you that they’re delicious and boozy on their own. In addition to a Thanksgiving condiment, you can also stir a spoonful into a glass of champagne or a vodka soda to create a perfect, seasonal drink. (Add a squeeze of orange or lemon if you do that.)
I wrote this sponsored post in partnership with Stoli Vodka and their ORGNL.TV site (especially the awesome Taste vertical!). Check out all the fun vodka drinks in this Cocktail Hour series, and thanks as always for supporting the sponsors that make BGSK great! As you follow along here, I hope you’ll also check out Stoli’s facebook page and twitter feed, and visit the Taste channel over at ORGNL.TV, which celebrates one-of-a-kind places, people, experiences–and food.
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Nancy’s Vodka Cranberries
Makes about 2 cups
Feel free to try these with the original brandy if you’d like.
12 ounces fresh cranberries
1 3/4 cups sugar
1/2 cup Stoli vodka
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Pour in the cranberries, then spread the sugar top of the berries. Cover tightly with foil.
Bake for 45 minutes to 1 hour, until the cranberries are bubbly and fragrant.
Remove from the oven and immediately pour the vodka over the berries. The vodka won’t burn off, so be aware! Store in a jar in the fridge for several weeks.
This post is part of Food Network’s Fall Fest! Check out all the Thanksgiving sides below:
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette’s Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts