Thanksgiving Quick Recipe: Bourbon Cranberry Sauce

cranberry sauceIf you’re reading my blog right now, you’re procrastinating about something. It’s okay. I’m writing this the day before Thanksgiving, and I’m procrastinating myself. We’re in this together.

So you’re heading to mom’s or grandma’s or your friend’s or your brother’s or whomever’s house, and you need to bring something. You want to impress, but you don’t have much time. So what should you make? Cranberry sauce.

Not the wiggly stuff in the can (we call that “backup sauce” in our house, and it certainly has its place), but make them out of fresh cranberries that you can probably grab at the grocery store today.

1 12-oz bag of fresh cranberries
2 cups sugar
1/2 cup bourbon (I used Benchmark, as it’s what I tend to use for cooking and for cocktails that need bourbon flavor, but not a top shelf bourbon. It’s good stuff and inexpensive, $9 a bottle in Kentucky)
1 teaspoon cinnamon
splash (about 1/2 teaspoon) vanilla extract

Combine all ingredients in a saucepan over medium heat. Stir to combine, and allow to heat until just boiling. It’s finished when most of the cranberries have popped. Allow to cool and serve– you can do this in the freezer for about an hour (stirring every 15 minutes) or in the refrigerator if you have more time.

It’s the familiar cranberry flavor with a kick. I may or may not add an extra splash of bourbon for fun.

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