“Old Fashioned” Cranberry Sauce

• 1/2 cup sugar
• 1/2 cup brown sugar
• Zest of one orange
• Juice of 2 large oranges (approx. 1/2 cup)
• 10 oz. fresh cranberries
• 1/4 cup Amarena cherries, loosely chopped
• 2 Tbsp good quality whiskey or bourbon
• 2 Tbsp water
• 2 Tbsp Amarena cherry syrup
• 1 packet unflavored gelatin

Lightly brush a 3 cup Bundt pan with mild-flavored cooking oil such as Canola, or use butter to grease. Set aside.

In a medium sized saucepan over medium heat, dissolve the sugars with orange juice and orange zest. Stir in the cranberries and cherries and cook until the cranberries start to pop (about 10 minutes). While cranberry sauce is cooking, add water and cherry syrup to a small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to ‘bloom’ for at least 5 minutes. Once cranberry mixture has popped, turn heat to low and add whiskey/bourbon, stirring for an additional minute. Remove from heat entirely, then add the gelatin mixture and stir well to combine. Pour mixture into prepared Bundt pan. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 3 hours and up to several days ahead of time.

To serve, fill sink with hot water and immerse Bundt into water (Be careful not to push down too far to avoid water spilling into the pan!) Keep it partially submerged until cranberry gelatin slightly loosens, 10-20 seconds depending on water temperature. Invert onto a platter and serve immediately.