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
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
