We’re in Illinois right now having a great time eating tons of delicious home cooked meals (my nephew and I made a huge Japanese dinner last night and my brother is an amazing cook!), and generally laughing our heads off playing various games. Our favorite is Teledraw, which is a version of Telephone involving drawing pictures and writing descriptions of them instead of whispering stories. The end product ends up morphing into a completely different beast in the end.
This is a short and sweet post because I have to join the group again and more food and games are on the horizon!
Every year, my sister-in-law makes this cranberry mold that I’ve never seen anywhere else. The recipe has been in her family for years and was first made by her mother, Bebe. The Grand Marnier gives it a special kick, making it something more special than your average cranberry side dish.
I hope everyone had a wonderful Thanksgiving this year!
Grandma Bebe’s Grand Marnier Cranberry Mold
2 envelopes gelatin
2 cups water
1 cup sugar
1/2 teaspoon almond extract
6 tablespoons Grand Marnier (or Triple Sec)
2 bags fresh cranberries, cleaned and picked over
1. Soak gelatin in 1/2 cup water.
2. Heat sugar in 1 1/2 cups water in pot on stove and bring to boil. Add cranberries and boil until they pop. Remmove from heat and add gelatin. Stir until it dissolves. Add extract and Grand Marnier. Stir to combine.
3. Spray cranberry mold (or bundt pan) with non-stick spray. Pour cranberry mixture into mold, cover, and chill over night.