Bourbon Cranberry Sauce
Condiments & Sauces,  Easy,  Our Favorites,  Side Dishes,  Vegan,  Vegetarian

Bourbon Cranberry Sauce

We were heading to my in-laws’ house for round 2 of Thanksgiving dinner, but I noticed a big problem. There was no more Bourbon Cranberry Sauce. It got devoured on Thursday evening. So I made another batch. This time, to prevent any potential overflows in the oven, I decided to try it out on the stovetop. It worked out perfectly, and it was even done in about half the time! I just simmered it, covered, stirring twice. It made it even easier, and it may have somehow even tasted better this time around!

Bourbon Cranberry Sauce

Bourbon Cranberry Sauce
Bon Appétit November 1991

yield: Makes about 3 cups

1 pound (about 4 cups) cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon

Preheat oven to 350°F. Combine first 3 ingredients in 9×13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.

Big Flavors Rating: 5 Stars

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