Hi, my 1st question is how far in advance can I make cranberry sauce? I usually do it a week before but am thinking doing it today 11/13 so it would a little less than 2 weeks before. Is that ok?
Also, looking for souped up variations with oranges and walnuts but haven't found the just the right thing so I will probably be improvising, things I read that you can do are:
--Remove seeds from a thin-skinned orange and chop in food processor, then boil with cranberries (1 orange to 1 lb crans)
--Add 1/2 cup dried currants to 1 lb crans--I couldn't find any at the store (argh) so am considering dried crans or raisins....
--boil with a cinnamon stick, 3 cloves (per 1lb crans). Maybe I'll throw in a vanilla bean too.
--Throw in chopped walnuts at the end after it's cooled.
--stir in brandy or grand marnier while it's cooking.
--you can adjust the fluid but I forgot to buy....like 1 cup thawed apple juice concentrate + 2 tbsp brandy instead of water and sugar. 1 cup OJ + 1/2 cup grand marnier.
Tell me your wacky cranberry recipes and how far in advance you can make them... thanks!!