Here’s the recipe, since some folks have asked for it. It’s from Bon Appetit’s November 2004 issue, but for some reason, it’s not on epicurious. I made one or two tweaks, including adding the cloves.
Be careful. You can get completely hammered on these rather quickly, and drunk cooks don’t make good turkeys.
1/2 cup sugar
1/2 cup water
1 cinnamon stick
2-3 whole cloves
1/2 tsp orange peel
1/2 cup cranberries
1/2 cup light rum + 6 Tbsp light rum
6 Tbsp dark rum
6 Tbsp cranberry juice
6 Tbsp lemon juice
1. Dissolve sugar in water in a medium saucepan over moderate heat.
2. Add the cinnamon stick, cloves, and orange peel and bring to a boil.
3. Add the cranberries and cook until they begin to pop.
4. Cool, discarding spices, and pour into a glass container with 1/2 cup light rum. Chill.
5. Strain liquid, saving cranberries for garnish. Add remaining ingredients to pitcher and chill thoroughly.
6. Serve over ice, garnishing with drunken cranberries.