A little gin adds piney, crisp-winter-morning flavor.
On one hand, spiking your cranberry sauce isn’t all that crazy. Most baking extracts, after all, start out as flavoring macerated and/or percolated in an alcoholic solution. And while the details are a little different, gin is another alcoholic vehicle for flavorings—usually juniper and herbs, citrus peel and spices. So it’s not really all that strange to tip a little gin into a holiday dish to add a touch of piney, crisp-winter-day flavor..
You can add gin to cooked cranberry sauces, too, though the slightly sweeter, deeper notes of the cooked fruit have another perfect partner: whiskey. Our Turkey Day guru Anna Stockwell calls for bourbon in her
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