When I was little my parents used to give me the responsibility of making the cranberry sauce during Thanksgiving. That little girl took that appointed job seriously. No one could tell me a thing. As I became older and had an increased love for cooking my parents gave me more freedoms with the holiday meals but I always felt excited about the cranberry sauce. It symbolized responsibility, change, and ownership. Fast forward and my cranberry sauce recipe has evolved. I have tested different ingredients along the way; dried fruits, fresh pineapples, earthy spices, and the newest addition, alcohol. This past Thanksgiving I received a lot of great feedback on my cranberry sauce. Even my grandmother gave her stamp of approval. We never think of cranberry sauce as the star of a meal, but this recipe gives it a spike, literally.
- Whole Berry Cranberry Sauce (2 cans)
- Crushed Pineapple (2 tablespoons)
- Pineapple Juice ( 2 tablespoons)
- Nutmeg (2 teaspoons)
- Brown Sugar ( 1 tablespoon)
- Cinnamon (1 teaspoon)
- Cognac (1/3 cup)
- Dried Currants (1/4 cup)
- Almond Slivers (1/4 cup)
- Raspberry Gelatin (JELL-O, 1 package)
- In a medium mixing bowl, add all of your ingredients except the Jell-O packet, and stir together.
- After ingredients are combined mix in the gelatin packet.
- Cover and refrigerate until time to serve.