Thanksgiving In A Bottle

We joined forces with Dale Bragdon of Highland House to create a couple of unique recipes to bring to the table this Thanksgiving. After an evening of cranberry foraging and apple picking, we found the perfect booze to bounty ratios for these traditional Thanksgiving staples.

Enjoy a drizzle of Art in the Age Chicory Root in Dale’s signature baked apples or a boozy twist on a classic side dish with Beet Root Cranberry Relish.

Chicory Baked Apples

4 oz Chicory Root

4 cored apples

1/2 c brown sugar

4 tbsp butter

1 tsp cinnamon

fresh lemon zest

Heat oven at 375º. While your oven heats clean & core each apple. Combine cinnamon, sugar, & butter in a bowl. Fill each apple with the mixture. Add 3/4 cups of water to the bottom of a baking dish. Arrange apples upright and bake for 45 minutes, or until apples are tender. Plate each apple and drizzle with 1 oz of Chicory Root. Garnish with fresh lemon zest.

Beet Root Cranberry Relish

2 oz Art in the Age Beet Root

12 oz fresh cranberries

1 c natural sugar

1 c water

1 full orange, sliced

In a saucepan over medium heat, dissolve the sugar in water. Stir in cranberries and orange pieces. Cook for about 10 minutes, until cranberries begin to pop. Remove from heat and allow sauce to thicken as it cools. Remove orange pieces. Stir in 2 oz of Beet Root and serve.