Very nice! It is fun to make a special cocktail to share with family for the holiday. A note on measuring the cranberry jelly... I just converted the 1/4 oz to teaspoons and measured it with regular measuring spoons rather than a jigger. 1/4 oz = 1-1/2 teaspoons.
I used cheesecloth to strain the cranberry liquid, and after cooling, it's still in liquid form. I wonder if the cheesecloth strained out something that keeps it from solidifying, or something weird happened in my process. Anyway, I'm excited to try the drink!
The cheesecloth shouldn’t in theory change the process too much. But there’s a bit of inherent imprecision in the straining process just because pushing through more or less of the total volume will change the texture. A somewhat more liquid outcome should still taste like sweetened cranberry, though, and might even be a bit easier to incorporate in the drink.
It’s such a small portion but yes that’s not a bad idea. At the same time: not everyone wants to weigh tiny ingredient portions for a single drink. I should probably do conversions for the meticulous.
How many 1/4 oz portions of jelly did you end up with from this recipe? Trying to gauge how much might be needed to scale up for serving a large family. Thanks!
Peter! What about the (purple) elephant in the room? Using canned cranberry sauce!?!
All I can tell you is: try it and report back!
...I should’ve seen that coming!
Very nice! It is fun to make a special cocktail to share with family for the holiday. A note on measuring the cranberry jelly... I just converted the 1/4 oz to teaspoons and measured it with regular measuring spoons rather than a jigger. 1/4 oz = 1-1/2 teaspoons.
I used cheesecloth to strain the cranberry liquid, and after cooling, it's still in liquid form. I wonder if the cheesecloth strained out something that keeps it from solidifying, or something weird happened in my process. Anyway, I'm excited to try the drink!
The cheesecloth shouldn’t in theory change the process too much. But there’s a bit of inherent imprecision in the straining process just because pushing through more or less of the total volume will change the texture. A somewhat more liquid outcome should still taste like sweetened cranberry, though, and might even be a bit easier to incorporate in the drink.
Made it. Like it. May skip the pumpkin pie topper next time 'round.
I'm eyeballin' my Cynar right now. . .
Just simply WOW!
nice! I love cranberry so this is right up my alley. Does this mean next year will be a stuffing/dressing flavored drink? (or [gulp] turkey??)
Hope you make it and enjoy it.
As for next year...predictions are hard, especially about the future.
This seems like an opportune time to push my syrup by weight recommendation, for the jell that is.
It’s such a small portion but yes that’s not a bad idea. At the same time: not everyone wants to weigh tiny ingredient portions for a single drink. I should probably do conversions for the meticulous.
How many 1/4 oz portions of jelly did you end up with from this recipe? Trying to gauge how much might be needed to scale up for serving a large family. Thanks!
I ended up with 7 oz of cranberry syrup.
Additional experiment: 1/2 tsp of liquid pectic enzyme, stirred into the cool jelly, turned it overnight into a syrup; easy to measure.
Is that something you get at the grocery?
No, but Amazon comes through: https://www.amazon.com/s?k=pectic+enzyme&crid=2IMDYETH943IG&sprefix=pectic+enzyme%2Caps%2C291
(Sorry, just saw this!)
That’s fine, but my Thanksgiving cocktail has an apple-, not pumpkin-, pie theme.
2 oz apple brandy (80 proof), made from (not “flavored with”) apples, infused* with cinnamon
½ oz nocino
½ oz Amaro Nonino
⅜ oz caramel gomme syrup
⅛ oz St. Elizabeth’s Dram
Lemon peel
Tart apple slice
Stir with ice and serve up.
If batching, add 1 oz water per serving and place in freezer
*The cinnamon infusion is simply shoving cinnamon sticks into bottles of apple brandy for 2 days (or more, depending on how much one likes cinnamon).