Cranberry Orange Bourbon Cocktail Food

ORANGE CRANBERRY BOURBON SMASH

Steps:

• Add the bourbon, orange juice, cranberry sauce, cranberry juice, honey, and chopped rosemary to a cocktail shaker. Muddle to combine. Place the top on the shaker.
• Fill a glass with ice.
• Strain the drink into the glass. Garnish with a splash of ginger ale.
• Enjoy!

BOURBON-CRANBERRY COCKTAIL

Steps:

• Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring, until the sugar dissolves and cranberries start to pop, about 5 minutes. Let cool completely, then combine with the bourbon in a pitcher.
• To serve, pour into glasses over ice and garnish with an orange peel.

CRANBERRY BOURBON COCKTAIL

Steps:

• Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into a glass filled with ice and garnish with cranberries.

CRANBERRY ORANGE BOURBON COCKTAIL

Steps:

• Place all of the ingredients in a cocktail shaker with ice. Shake until cold and pour into a lowball glass with a couple of ice cubes. Garnish with fresh cranberries and a sprig of rosemary for stirring.

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

CRANBERRY-ORANGE BARS

Steps:

• Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool. , Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. , Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.

CRANBERRY BOURBON

Steps:

• In an airtight glass container, combine bourbon, cranberries, cinnamon stick and orange zest. Store in a cool, dry place 2-4 weeks. Strain, discarding cranberries, cinnamon and orange zest. Return bourbon to glass container. Store in a cool, dry place.