4 cups cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon (I used Maker's Mark)
For full instructions on preparing this recipe, please visit: http://www.bonappetit.com/recipes/1991/11/bourbon-cranberry-sauce#ixzz1esQO1QkQ
And here's the topper - Scotch whipped cream. Why use vanilla in homemade whipped cream if Scotch is on hand? I will be trying it fresh tomorrow when I make it for Thanksgiving, but whipping cream with either brown or white sugar (I've seen recipes with both) and some Scotch seems like it can't go too wrong.
Apple Pie with Whiskey-Soaked Cherries - This one follows a pretty basic recipe for an apple pie except for the dried cherries soaked in Scotch. They are little flavor bursts that make the pie come alive and add a richness. Don't worry if you soak the cherries longer than the recipe calls for - it does't hurt them a bit.
1 cup dried tart cherries
2 tablespoons Scotch whisky
3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced (For a variation, mix in Granny Smith apples)
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
*For the pie crust, I use the Martha Stewart recipe, then put the filling in raw dough and follow cooking instructions according to: http://www.bonappetit.com/recipes/2005/10/apple_pie_with_whisky_soaked_cherries#ixzz1ese24PmY