In yesterday’s Thanksgiving Menu post, I mentioned the Orange Bourbon Cranberry Sauce I was refining. Here it is! Perfectly tart with a little sweet, a hint of orange and the bite of bourbon.
While I’m not a cranberry sauce snob, I do like it a lot. Beyond the traditional Thanksgiving use, I like it on sandwiches, mixed in with a vegetable saute, even on a piece of toast. I often spoon a bit on top of a baked sweet potato. I’m thankful for cranberries all year round!
Orange Bourbon Cranberry Sauce
- 4 cups fresh cranberries
- 1 2/3 cup sugar
- 1/2 cup fresh squeezed orange juice
- 1/4 t . cinnamon
- 1/2 t . ground ginger
- 1/3 cup Bourbon
- In a large saucepan, combine cranberries, sugar, orange juice, cinnamon and ginger. Cook over medium, stirring often.
- Cook until cranberries have split and mixture is greatly reduced. It will become very thick. This takes 15-20 minutes on my cooktop. Carefully add in the Bourbon, continue to stir until it is well incorporated and the cranberry sauce has reduced back to the consistency it was prior to adding the Bourbon.
- Remove from heat and allow to cool. Store in the refrigerator until ready to serve.
Wishing you all a very happy Thanksgiving!