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Big Flavors from a Tiny Kitchen

Bourbon Cranberry Sauce

My new motto – when in doubt, just add bourbon! I like having Thanksgiving dinner at my in-laws’ house, because I get to bring fun sides and desserts instead of messing with cooking a turkey. This cranberry sauce was a HUGE hit last year, so it was a no-brainer that I’d be making it again for this year’s festivities. I had a problem with the sauce overflowing in the oven the first time I made it last year, so I adapted it to simmering it on the stovetop, covered, stirring twice. It cooked in about half the time, so it’s even easier! This stuff is seriously addictive – consider yourself warned! ;)

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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  • http://joanne-eatswellwithothers.com Joanne

    Ooo! I usually put ginger in my cran sauce but maybe bourbon needs to be added too…

  • Joshua in Upstate NY

    We’ve found that 2C of sugar is a bit sweet, if you like the tartness of cranberries, like us, use less sugar.

    • http://www.bigflavorstinykitchen.com/about Ashley

      Great tip! I may try that next time, along with a smidge more bourbon. You know, to keep it festive ;). Happy Thanksgiving!