I like to make a very simple cranberry dressing with orange peel, a cinnamon stick, a sliver of fresh ginger and honey. I like to cook it just until the cranberries are shiny and almost ready to burst, and with a nice amount of juice. I also like to enjoy a cocktail while cooking Thanksgiving dinner, but nothing too sweet or heavy.
I had the Cachaca (Brazlian rum) out to use in a dessert, and the gem-like glint of the bottle caught my eye as I spooned my cranberries into their serving dish. So grabbed my shaker and poured in some of the Cachaca, strained in some of the cranberries juices, and squeezed in some lime. Et voila!
1/4 cup Cachaca or white rum
1 tablespoon orange flower water
1/4 cup strained juices from homemade cranberry sauce
1 1/2 tablespoons freshly squeezed lime juice
Fill a cocktail shaker with ice and out in all ingredients. Shake vigorously for about 30 seconds and strain into the cocktail glass of your choice. You can garnish this with a twist of orange or lime peel.