Living Well Magazine

• 3 Bags  fresh Cranberries
• 2 cups of organic sugar
• 1/2 cup freshly squeezed orange  juice
• 2 teaspoons finely grated orange zest
• 1 1/2 teaspoons finely grated  red grapefruit zest
• 1/2 cup  red grapefruit segments, medium dice

Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)

Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

Pumpkin Bourbon Cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey plus one or two shots for the baker 
1/8 cup sour cream
*Use fresh pumpkin or canned pumpkin, not presweetened pumpkin pie filling.
Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar
Special equipment: a 9-inch springform pan, an electric mixer
Directions
For the crust: Preheat oven to 350 degrees F.

Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 300 degrees F.
For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
Increase oven temperature to 350 degrees F.
Topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 2 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. 
Slice and serve.