Thursday, November 29, 2012

Work Thanksgiving

Work Thanksgiving is always fun.  It's so much food.  I love that it's pot luck because we really great a great variety of fantastic food.  Some of it is even warm.  Actually, a lot of it is warm, but it's just difficult to heat up all of those dishes and keep them all warm for the entire office to sample.  As with one of the years past, I made cranberry sauce.  Most people dislike cranberry sauce or, at the very least, are indifferent.  I love it, but it has to be whole berry. 

Here is my recipe:

Cranberry Sauce

12 ounces fresh cranberries
1 cup sugar
1 cup water
2 teaspoons orange zest
2 tablespoons Cointreau liqueur

  1. Combine sugar and water in a medium saucepan. 
  2. Bring to a boil; add cranberries, return to a boil. 
  3. Reduce heat and boil gently for 10 minutes, stirring occasionally.  (Cover so the cranberries don't spit at you while they pop.)
  4. Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir. 
  5. Let cool at room temperature. 
  6. Refrigerate until cold, or serve at room temperature.  The longer it sits or chills, the more it turns to jelly which is nice.