Two Cranberry Recipes You’ll Want to Make this Thanksgiving

Thanksgiving calls for two things: Turkey and Cranberries. Make that three things: PLUS Stuffing. It’s my favorite part of the meal, but today we are talking about cranberries. Before I jump into that I wanted to say a quick thank you to everyone who came to Red Barn’s holiday unveiling and shopped online. It was an epic evening we will never forget. This year we managed fire capacity which meant a line down the block for about two hours. We wanted to keep everyone safe, but that meant waiting outside. I’m so sorry, and we are so grateful for those of you who persevered. I hope it was worth it. We already have plans to make it more fun next year!

If you did manage to get in, then you got to partake in the best punch EVER. Our friend, Meredyth Archer, of Mother Shrub, created a cranberry concoction that was to die for. It was so smooth I had to stop at one drink or else I don’t want to imagine. Folks loved it and I wanted to share it with you so that you can make it at your next holiday party. Or, whenever you like.  It really shouldn’t be saved for just this time of year. Naturally it features her amazing Cranberry shrub. That little hint of vinegar with the sweetness of lemonade and gravitas of whiskey makes a wonderful cocktail.

Bourbon Holiday Punch 

Serves 20-24, maybe more

• 24 oz sweetened lemonade 

• 12 oz bourbon (Four Roses or Benchmark good)

• 6 oz Cranberry shrub 

• 2 - 4 oz honey simple syrup (mix equal parts honey and water)

• 8 dashes Cherry bitters (or orange bitters would be okay)

• 12 oz prosecco 

• Cinnamon sticks 

• Cranberries

• Add lemonade, shrub and honey syrup to punch bowl or pitcher. Stir. 

• Add bourbon and bitters and ice cubes, large format or ice ring if using punch bowl. Stir gently.

• Slowly add prosecco to preserve bubbles.

• Float cinnamon sticks and cranberries.

Notes from Kelley, our resident punch maker:  I made one batch with bourbon, and the other batch with rye whiskey. Both were good.  

Cranberry relish, whether canned and congealed or fresh from the produce aisle, is a staple at our table.

My mom has a wonderful recipe that we’ve been making at Thanksgiving and Christmas ever since I can remember.  It’s my dad’s absolute favorite part of the meal. So simple to make you can whip it up quickly the day before and check off “one very tasty to-do” from your list. In fact, it’s better if you make it a day ahead so the flavors have a chance to combine.  

I’m not sure where my mom got the recipe, but here it is in her own handwriting (I always loved her handwriting). I hope you enjoy it as much as we do!

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