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

Instructions:

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). 

Crimson Waltz

.75 oz lime juice

1 oz Cranberry Orange puree

.5 oz Grand Marnier

1.5 oz Gin or Vodka

Top with Fever Tree Tonic

Glass: Collins

Garnish: A pimp mint sprig

Execution:  

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.