Thursday, November 25, 2010

Baked Cranberries

 I hope you all had a great Thanksgiving!  We had to add a Herbed Persimmon Spoonbread to our Thanksgiving menu...per my husband!  Really, with all the other food we needed this too?  One of the big hits this Thanksgiving was the baked cranberries.  Here is the recipe which would be a wonderful addition to a Christmas dinner as well!

1 lb. bag fresh cranberries
2 cups sugar
1/2 (12oz) bag frozen whole raspberries, thawed
3 Tablespoons Orange-flavor liqueur
1/2 cup sugar


Spread rinsed and drained cranberries in glass 9 X13 dish.  Sprinkle evenly with 2 cups sugar, toss to coat.  Bake in a preheated 350 oven until hot and bubbly and sugar is dissolved (about 45 minutes), stirring twice.  Gently stir in raspberries, liqueur and 1/2 cup sugar.  Refrigerate, covered for 3 hours or longer.
Baked Cranberries!

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