I was tasked with bringing drinks to a Thanksgiving dinner this year and decided to make a punch. Luckily, I had cranberries already, so I whipped up some homemade cranberry puree. I came up with this particular recipe years ago and it’s always a crowd pleaser.
Check out my Youtube video for step-by-step instructions. Apologies on the Snapchat quality. The recipe follows:
Cranberry Orange Puree
Makes about 25 oz
12 oz bag cranberries, washed
10 oz sugar(by volume)
8 oz H20(by volume)
4 oz freshly strained OJ(by volume)
Zest of 2 small oranges or 1 large orange
Combine ingredients in saucepan and bring to a boil. Lower heat, simmer for 5 minutes stirring occasionally. Remove from heat–the cranberries’ skins should be splitting.
Blend until smooth and press through chinois to remove pulp.
*CAUTION* When blending hot liquids, remove the inner plastic piece to allow steam to escape. Place a bar towel over the lid opening so it doesn’t splatter.
Add 2 oz. Grand Marnier or similar orange liqueur and ½ tsp. citric acid(to taste, if the oranges didn’t impart enough tartness).
.75 oz lime juice
1 oz Cranberry Orange puree
.5 oz Grand Marnier
1.5 oz Gin or Vodka
Top with Fever Tree Tonic
Garnish: A pimp mint sprig
Whip with 1 ice cube and dump in ice-filled collins glass. Top with Fever Tree Tonic.
Garnish with fresh mint and a long straw.