In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.

Clean turnip and peel

Cut into bite sizes pieces (this will be hard these turnips can prove to be hard to cut so if they do not look “pretty” do not worry it is really just cutting down for easier mashing)

In a large pot bring turnip to a boil (make sure your water covers all the turnip and use cold water)

Once boiled turn the heat down a bit and let the turnip simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)

Drain the turnip and put them back on low heat so even more water evaporates. Watch them do not let them burn.

Melt butter

Heat cream (just make it warm)

Salt & Pepper to taste

Paprika for garnish

In a large bowl or in the pot you cooked the turnip in; I usually use the pot I cooked the turnip in makes it easier to clean up. Pour your melted butter over the turnip and with a masher or potato ricer mash butter & turnip, slowly add cream, salt, and pepper. As with the mashed potatoes sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. After you are done mashing put it in a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.