Emeril’s Red Rooster

November 21, 2011 by

Emeril mades this slushy cocktail (original here) during one of the Food Network Thanksgiving shows I watched a few years ago. It was a bit complicated to arrange a place to freeze it, but we were glad that we figured it out. Everyone enjoyed it.

Ingredients

  • 1 1/2 quarts cranberry juice cocktail
  • 1 (6-ounce) can frozen orange juice concentrate, defrosted
  • 2 cups vodka

Directions

  1. Combine all of the ingredients in a large plastic container.
  2. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy.
  3. Scoop into punch cups or wine glasses and serve.

Variations

  • We had freezer storage issues the last time we tried this, so a large plastic container was never going to fit. Instead we poured single-serving portions in ziploc freezer bags and shoved them into all the nooks and crannies in the freezer. They got slushy quicker, since they were smaller amounts, and serving was a breeze since all we had to do was slide the slushy out of the bag and into a glass.

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Cranberry Sauce

November 19, 2011 by

This home-made cranberry sauce beats the canned version easily. The recipe is from the November 2011 issue of Coastal Living (original here).

Ingredients

  • 1 (12-ounce) package fresh or frozen cranberries
  • 3/4 cup sugar
  • 2 teaspoons orange zest
  • 1/2 cup fresh orange juice
  • 1/4 cup water

Directions

  1. Combine all ingredients in a medium saucepan over medium heat; bring to a boil.
  2. Reduce heat, and simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.
  3. Refrigerate to chill, if desired.

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