I really wish I had this recipe growing up, when my mom and I used to make tons of cranberry sauce for the holiday season. It's a great way to use leftover sauce that totally works, given that cranberry sauce (at least, how I make mine) is typically spiced, as well as sweet and tangy—just like barbecue (BBQ) sauce. Skeptical? Don't be! The cranberry flavor isn't as pronounced as it would be eating cranberry sauce on its own.
With the U.S. Thanksgiving holiday today, and other holidays following in swift order over the coming weeks, this season will be undeniably different for many families this year. Tables may be emptier. Friends and families connecting virtually instead of in person.
I made these Old Fashioned cocktails over the summer with fresh cherries and clementine. The drink, from muddling the cherries with the sugar and clementine, turned a lovely ruby color and was punch-like from the sweet bing cherries that I used.
It reminded me a lot of bottled fruit punch, actually—but in a good way.