Applejack Cobbler

• 1 cup sugar
• 12 ounces cranberries, washed and picked over
• 1 orange slice 1 1/4-inch thick, cut in half
• 2 ounces applejack
• 1/2 ounce sweet vermouth
• 1/2 ounce apple schnapps
• 2 dashes of Angostura bitters
• 1 teaspoon pomegranate molasses

1. For the cranberries: add sugar to 1 cup water in heavy-duty pot and simmer over low heat until sugar dissolves.
2. Add cranberries, and stir frequently until berries are soft, about 10 minutes.
3. Cool before making cocktails, which require about two tablespoons per drink.
4. (The rest can be used as sauce or refrigerated for several weeks.)
5. To make one cocktail, put two tablespoons of softened cranberries (about an ounce) and orange slices in a cocktail shaker and muddle together.
6. Add ice, then remaining ingredients.
7. Shake vigorously and pour into a cocktail glass.
8. Garnish with something decorative, like an edible flower, an orange twist or a gooseberry with skin peeled back.

sugar, cranberries, orange slice, applejack, sweet vermouth, apple schnapps, bitters, pomegranate molasses

Taken from cooking.nytimes.com/recipes/786 (may not work)