Cranberry-Orange Jelly

• 1 1/2 cups Lillet (see tip)
• 1/2 cup orange liqueur, like Grand Marnier
• 2 cups sugar
• 2 tablespoons juniper berries (optional)
• 2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)

1. In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using.
2. Bring to a boil over medium-high heat.
3. Add cranberries and return to a boil.
4. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total.
5. Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid.
6. Discard the solids.
7. Stir the liquid and transfer to a pretty serving bowl or a mold.
8. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
9. Cover and refrigerate.
10. It will firm up within a few hours, or can be made several days ahead.
11. Keep refrigerated until ready to serve.
12. To turn out, place the mold in a large bowl.
13. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold.
14. After 3 minutes, try unmolding the jelly onto a serving dish.
15. If it doesnt come out, return to the bowl and try again 2 minutes later.
16. Repeat until the jelly is released.
17. If necessary, return it to the refrigerator to firm up before serving.

lillet, orange liqueur, sugar, juniper berries, cranberries

Taken from cooking.nytimes.com/recipes/1015472 (may not work)