Drunken Cranberries Recipes

Steps:

• 1. Cream the cream cheese with sugar. Add Cointreau or Gran Marnier. Stir until incorporated.
• 2. Stir in about 1-2 cps of left over cranberry sauce, keep 1/2 cup of of cranberries on reserve.
• 3. Pour the mix into a bowl and fold in the whipped topping. fold in the remainder of the cranberry sauce so there will be a few whole cranberries floating around.
• 4. Keep refrigerated. Tart, sweet, delicious!

Steps:

• In a large saucepan, combine simple syrup, cinnamon, and orange zest. Bring to a boil over medium-high heat; add cranberries. Cook until cranberries just begin to pop and skins begin to split, about 1 minute. Remove from heat and let cool slightly.
• Strain liquid into a large container. Discard cinnamon and orange zest; add cranberries to liquid, along with rum. If cranberries are not fully submerged in liquid, add equal parts simple syrup and rum until they are completely covered. Let cool completely.
• Cover, and transfer to refrigerator until chilled, at least 2 hours and up to 3 weeks.

Steps:

• Combine first 3 ingredients (in saucepan large enough to hold ingredients and more).
• Cook over low heat until most of berries have "popped".
• Add zest and cinnamon.
• Remove from heat.
• Cool and store in refrigerator or freeze until wanted.

Steps:

• Preheat oven to 350.
• Combine cranberries, sugar, cinnamon, and nutmeg in an 8" square pan.
• Bake 50 to 60 minutesor until the cranberries have softened and become juicy.
• Uncover and stir in the bourbon.
• The alcohol will evaporate leaving the liquor's smoky essence.
• Refrigerate covered until ready to serve.