1 bag cranberries
3/4 cup sugar
a pinch allspice
1/4 - 1/2 cup water
3 tbsp Blood Orange Olive Oil
Splash of orange liquor
1 tub frozen cool whip
In a sauce pan, combine everything but the cool whip. Simmer over medium heat until the cranberries start to pop, stirring often. Start with 1/4 cup water, if it seems too dry, add the other 1/4 cup.
Reduce the heat to a very low simmer and cook about 5 minutes. The water should evaporate and leave you with a loose cranberry sauce.
Remove from the heat and cool to at least room temperature. You make this up to 24 hours ahead and put it in the refrigerator.
When you are ready to serve, thaw the cool whip slightly and turn it out into a large bowl. Fold in the cooled cranberry sauce. You want swirls, not pink cream. (although that will taste just as good!)
You could serve the cranberries without the cream as is as cranberry sauce with no problem. I did something similar last Thanksgiving. Though I think leaving the shallots out is better for a dessert!
And if you are really rushed, you can dress up a can of whole berry cranberry sauce with a little olive oil and liquor. If you want to be fancy, feel free to make your own whipped cream.