Hitting “The Sauce” This Holiday Season

All Photos by Alex J. Vieira

There’s nothing like sitting down to a Thanksgiving dinner with all your favorite sides. I’m the first to admit I am not a fan of canned cranberry sauce. When passed to me I tend to just pass it on down the line. However, this Cranberry Sauce Mojito is an exception!

This was the first time I tried making homemade cranberry sauce and I must say, it was completely different than the gross canned stuff. Not gelatinous at all and the perfect balance of tart and sweet.

To make the Cranberry Sauce I used organic local Cranberries I got from Morning Glory Farm and simmered them on the stove with water, sugar and orange juice.

I think I will be serving these this Thanksgiving as my contribution to Thanksgiving Dinner.

Ingredients

Cranberry Sauce
  • 12 oz organic cranberries
  • 1 cup water
  • 1 cup orange juice
  • 3/4 cup sugar
Mojito

Makes 1

  • 2 Tablespoons of Cranberry Sauce
  • 8-10 Mint Leaves
  • 1 Lime Wedge
  • 2 oz of Rum
  • Sparkling Water

Directions

Cranberry Sauce
  1. In a small sauce pan, combine all the ingredients for the cranberry sauce and bring to a boil
  2. Reduce to a simmer, stirring often to not but the sugar
  3. Once the combination has thickened, remove from the heat and let it cool (about an hour total)

Mojito
  1. In a Collins Glass combine 2 LARGE tablespoons of the cranberry sauce, 4 mint leaves, and a lime wedge. Muddle together
  2. Add in the rum and mix with a bar spoon
  3. Fill the glass with ice and more lime wedges, if desired, and top off with sparkling water. Stir GENTLY so not to spill
  4. Garnish with left over mint leaves and cranberries and ENJOY!

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