truth or cake

I’ve been diligently putzing away at my early Thanksgiving feast, and it seems terrible not to post something about the greatest American food holiday.

When it comes down to it, to me, there’s little revolutionary about my bird or most of my trimmings.  The best way to bake the bird is the way your mom did, and no fu-fu stuffing can rival the stuff you ate way too much of as a child.

But, I assure you, you will never find a better cranberry sauce than mine.

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Tipsy Cranberry Sauce

1 16oz package frozen cranberries (Don’t be fooled into thinking fresh is better; it’s just not true.)
zest and juice of 2 honey tangelos (or clementines or valencias)
1/2c sugar
1/4t of salt (At least go with Kosher, but if you’re feeling fancy, I HIGHLY recommend Gusto Mundial hibiscus flor de sal.)
1/2t grated high oil (Saigon) cinnamon
1/4 Grand Marnier

Bring cranberries, juice and zest to a happy simmer over medium-high heat. Stir in sugar, salt and cinnamon. Reduce to medium and cook until berries are about half-popped. Use your spoon to smoosh most of the remaining berries—carefully, unless you like fuchsia splotches on everything.

Turn off the heat and let the mixture sit for five to ten minutes. Give it a good stir to release more heat and let it sit for another bit. Reward its patience with a stiff drink; stir in the Grand Marnier.

Chill, and spoon onto just about anything.  Even turkey.