Cranberry Sunrise

Cranberry Sunrise

A touch of orange liqueur transforms traditional cranberry sauce into a festive grown-up treat!

Few things say autumn like cranberry sauce. As a child, I used to love the prepackaged jellied sauces available at the grocers. Every fall, I remember slipping the can into my mother’s cart and hoping she wouldn’t notice. Now that I’m older, I still love this gorgeous sauce. So simple to prepare, I forego the jellied sauces and make this dish myself, as it only takes minutes to put together and can cook and chill while I’m assembling other parts of the meal for my family and guests. Pairing tart cranberries with sweet juice and a touch of orange liqueur, this grown-up twist on a perennial classic is destined to become one of your new favorites as well.

PREP: 5 minutes
COOK: 1 hour + 4 hours chill time

INGREDIENTS

  • 1 12-ounce package fresh cranberries
  • 1 1/4 cups granulated sugar
  • 1/4 cup orange juice with pulp
  • 2 tablespoons Triple Sec or other orange-flavored liqueur

DIRECTIONS

  1. Preheat oven to 325°F. Place cranberries in 8- x 8- x 2-inch glass baking dish. Add sugar and orange juice, stir to combine. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover, mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Transfer to a beautiful bowl and serve.

TIPS: This dish may be prepared up to 3 days ahead. Keep chilled. Try serving with a roast turkey or glazed ham as a delicious, festive garnish.

YIELDS: About 2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Black Pepper Biscotti

Black Pepper Biscotti

Blending citrus flavors from Triple Sec and lemon zest with the spicy bite of fresh cracked pepper, our Black Pepper Biscotti is a savory twist on one of our favorite cookie classics.

My family loves it when I prepare homemade biscotti. Whether they dunk it in coffee or eat it with soup like a cracker, there’s just something decadent and delicious about pairing a big crunch with something that warms the soul. Although we all love my Chocolate Pistachio Biscotti, which is rich, packed with cocoa and nuts and perfectly complements a steaming espresso or cappuccino, sometimes I want something a bit different. My Black Pepper Biscotti is lightly sweetened with 10x (confectioner’s sugar) and pairs tangy citrus flavors from lemon zest and Triple Sec with a peppery finish that creates a unique biscotti that is sweet enough for breakfast or dessert and savory enough for any other time of day.

PREP: 20 minutes
COOK: 60 minutes + cooling time

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons Triple Sec
  • 1 1/2 tablespoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Confectioner’s sugar

DIRECTIONS

  1. Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using an electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Triple Sec, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  2. Preheat oven to 350°F. Sprinkle confectioner’s sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  3. Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on wire racks.

TIPS: Serve biscotti with coffee or a savory soup, as they are great any time of day. These can be prepared 3 days ahead. Store in an airtight container.

YIELDS: Makes about 30

© 2011 Jadeworks Entertainment. All rights reserved.