Recipe - Cranberry Martini

Frozen Cranberry Martini

½ cup plus 2 T cranberry juice

¼ cup sugar

¾ cup fresh frozen cranberries, rinsed

3 oz. fresh squeezed lime juice

4 oz. vodka

3 oz. Grand Marnier   

Pour all ingredients into the pitcher of a blender. Fill pitcher with ice. Blend until smooth. Add cranberry syrup from sugared cranberries to thin to desired consistency.  Use extra cranberry juice if you have no syrup.

Pour into a sugar rimmed glass & enjoy!  Serve with Sugared Cranberries at your next cocktail party or holiday dinner.

Substitute tequila for vodka to make a Frozen Cranberry Margarita.

( I would have posted a recipe Thursday or Friday of this week, but seeing how this is the perfect cocktail for your Thanksgiving festivities, I thought you might need the recipe early.  Enjoy!)

Recipe - Sugared Cranberries

With Thanksgiving right around the corner, I wanted to share more cranberry recipes.   The Cranberry Salsa I posted last month is a great Turkey-Day appetizer, but these little tid-bits make great noshing from now until New Years.  Be sure to stock up on cranberries, they last about a week in a cool dark place (not the refrigerator.)  These are the best for cocktail parties or on a dessert bar or as a homemade hostess or teacher gift, or when you want a crisp sweet bite.

Sugared Cranberries

(From Cooking Light)

2 cups granulated sugar

2 cups water

1 package fresh cranberries, washed and picked over.

3/4 cup superfine sugar (available in the baking aisle)

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat and let cool for up to 5 minutes. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

• The steeping liquid clings to the berries and helps the sugar adhere.
• Store in an airtight container in a cool place for up to a week, but do not refrigerate
• Use the cranberry syrup to make cranberry margaritas (next week's recipe)

Recipe - Cranberry Salsa

Fresh from the store....

I love cranberries!  But is it that time already?  What should I make first?

I feel a recipe coming on...here's one that doesn't feel too wintery.

Cranberry Salsa

1 bag cranberries, washed and chopped

3 green onions, chopped

½ cup (or more) cilantro leaves, chopped

2 limes, juiced

½ - ¾ cup sugar

1 jalapeno, seeded and diced

Mix together gently.  Serve with corn chips, crackers, or tortilla rolls.  Also works well as with roast pork tenderloin.

• To make spicier, add more jalapeno
• Let sit in refrigerator 1 – 2 hours.
• Can be made a day ahead, add cilantro before serving.