I could go on and on about how I’m convinced the universe is screwing with me, with an itemized list dating back three years, but I’m sick of it and I’m sure everyone around me is sick of it and so I’m just going to chalk up tonight’s wet willie from the universe to standard operating procedure and leave it at that.
How about a recipe?
My dear friend Jen back in Colorado shared this with me a couple years ago. I hope she doesn’t mind that I’m sharing it, but as it was brazenly posted on her Facebook wall, I don’t think it’s a secret. It could, however, bring about a DUI, so enjoy responsibly and keep the kids and open flame away from this dish.
Jen’s (but not me, another Jen…there were a LOT of us born in the early 70s) Vodka Cranberry Sauce
Combine a 12 oz. bag of cranberries, 1 c. sugar, and 1/2 c.water (I use 1/4 c. each orange juice and pomegranate juice instead). Bring to a boil, reduce heat, and simmer stirring often for about 15 minutes til thickened. Remove from the heat, let cool for about 30 minutes, then stir in 1/3 c. vodka and 3 T. triple sec. It’ll keep 2 weeks covered in the fridge.
My notes (this Jen, not that Jen): I used Grand Gala instead of the Triple Sec. This also doubles well and a double batch fits perfectly into a quart canning jar.
Take care when you’re making this, ’cause it’s Thanksgiving Napalm. Keep the kids out of the room, this goo gets hot. Also note that line “stirring often for about 15 minutes.” Yeah, I missed the stirring part and now I have a burnt pan to scrape. Jealous? I think any possible burnt flavor has been hijacked by the booze, and after a serving or two no one’s going to care anyway.