Use Up That Canned Cranberry Sauce, With Booze!
Even if you make Ken Layne's Aunt Wonkette's Real Cranberry Business every year, chances are good that you still put can of the jellied cranberry sauce on your fine china to complete the spread on your Thanksgiving table, strictly for looks. Then, tradition demands that you put it in a ziploc bag and leave it in the fridge until the week before Christmas, never using it. Tradition be damned! We're making cocktails!
Black Friday Special
1/2 of a lime, cut into small wedges
2 tbsp or so of canned jellied cranberry sauce
2 oz. of whiskey (today we're using a fine middle shelf bourbon)
Ginger ale, find your local soda artisan and get some good stuff
In your cocktail shaker, muddle the lime wedges and the cranberry sauce, until you've got all the juice from the limes.
Add the whiskey and shake it all together.
Strain the mixture into a glass filled with ice.
Top off with ginger ale. Garnish with a piece of a lime and/or some frozen whole cranberries.
Scale it way up for a wonderful holiday punch. Put multiples of everything but the ginger ale in a pitcher, adding soda to each serving as you go.
Very great. Especially if you get lime slices and cranberries suspended in there.
No one actually wants to eat cranberries; they must be liberally dosed with apple juice, sugar, bourbon, or Kraft Miniature Marshmallows&reg; just to approach edibility. So why does <a href="http:\/\/www.nytimes.com\/2014\/11\/27\/dining\/cranberry-growers-search-for-ways-to-share-their-bounty.html\?module=Search&amp\;mabReward=relbias:s,{" target="_blank">anyone </a>grow them? Isn&#039;t there something else you can grow in those bogs?