Recipe courtesy of Cocoa and Fig
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1 hr 40 min
10 min
1 hr 20 min
10 min
15 servings


Cranberry-Orange Sauce:
Whipped Cream:


For the cranberry-orange sauce: Combine the cranberries, orange juice, granulated sugar and orange zest in a medium saucepan. Cook over medium heat until the sugar dissolves and the cranberries begin to burst, 5 to 10 minutes. Remove from the heat and let cool slightly. 

Using a hand-held mixer, blend the cranberry sauce until smooth. Stir in the liqueur. Transfer the sauce to a clean container and refrigerate until completely cool. (The sauce will thicken as it cools.) 

For the whipped cream: In a medium bowl, beat the heavy cream, confectioners' sugar and liqueur until medium peaks form. 

For the shooters: Put 1/2 teaspoon graham crackers in the bottom of each shot glass. Top with 1/2-inch cranberry-orange sauce and 1 tablespoon whipped cream. Top with more graham crackers and enough cranberry-orange sauce to come to within 1/4-inch of the top of the shot glass. Add a dollop of whipped cream and garnish with orange zest. Serve chilled.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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