Or maybe it is actually cooking. We could argue over that or simply eat delicious things. I’m voting for eating (no one is shocked by this).
Anyway, next week is Thanksgiving, so I thought I would share something timely. See, growing up, I thought cranberry sauce conveniently came with lines on it so that you could have a cutting guide for serving. Turns out those are just the marks from the can.
1 12-ounce bag of cranberries
1.5 cups of sugar
1 cup of water
A bottle of Grand Mariner (okay, so you don’t have to use all of it. Maybe just 3 tablespoons–or to taste)
Place sugar, cranberries and water in a pot and bring to a boil. The cranberries will start to burst open. This is good. You can keep going until they are all mushy or stop at whatever point you want. Mix in the Grand Mariner. Enjoy. I personally prefer this while it is still warm, but you can put it into containers in the fridge and keep up to 6 weeks.