Happy Hour With 3 Ingredients: Cranberry Sauce
Happy Friday my lovers and welcome back to Happy Hour with 3 Ingredients , a weekly drinks column featuring very simple yet delicious libations. I’m getting into the festive mood this week with one of the real heroes of Thanksgiving: jellied cranberry sauce.
In fact, a colleague suggested this idea to me, perhaps as a joke, like a riff on a sea breeze. But instead of using standard grapefruit (or vodka, for that matter), I decided to take advantage of all the great seasonal citrus fruits that are starting to appear and took a couple of satsum.
The sweet and vibrant citrus juice pairs exceptionally well with cranberries, while the pectin jelly from the fruit provides a surprisingly pleasant mouthfeel. To prepare a festive cocktail you will need:
- 2 ounces of London dry gin
- 2 ounces fresh satsuma juice (or other tangerine fruit)
- 1 tablespoon cranberry juice as jellied
Mix everything in a shaker with ice, shake until too cold, then strain into a compartment glass. Garnish with a slice of satsuma if available.