This boozy side dish can be prepared several days in advance and is the perfect accompaniment to any holiday meal!
I’ve been making a stovetop version of this Bourbon Cranberry Sauce for several years now, and this year I decided to add even more flavor to it.
Hellooooo, orange.
Citrus zest packs so much flavor, and since orange and cranberry work so well together (see these Cranberry Orange Trifles with Candied Walnuts for proof!), I knew it would be a natural fit.
I used some juice from my orange after zesting it, and it really added a nice flavor.
You know, in addition to all.that.bourbon.
Which does not get cooked out of the sauce, mind you. It gets stirred in at the end.
This sauce was a huge hit this year! I doubled the amount I’m posting here for our small Thanksgiving dinner because I knew we’d be wanting plenty of leftovers. It holds up really well for an entire week in the fridge – if it lasts that long!
My husband used to love the can-o-cranberry sauce, but this stuff is a total (tipsy) game-changer.
This boozy side dish can be prepared several days in advance and is the perfect accompaniment to any holiday meal!
Ingredients
Instructions
- In a medium saucepan with a tight-fitting lid, place cranberries, sugar, orange zest, orange juice and cinnamon. Stir. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring every 10 minutes, until it reaches your desired consistency (about 35-35 minutes.
- Take pan off heat and stir in bourbon. Refrigerate until well chilled.
Notes
Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli - adapted from Bon Appétit November 1991
