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Bourbon Cranberry Sauce

December 4, 2009

In the immortal words of Buddy the Elf, “I’m in love and I don’t care who knows it!”

In love, obsessed, and totally smitten. Oh sure, my husband is wonderful, but we’re talking about cranberry sauce here. Bourbon cranberry sauce.

Fresh Cranberries

It’s so simple, yet so utterly fantastic that I can’t stop thinking about it, eating it, and thinking about eating it. My mom initially passed me the recipe to make for Thanksgiving dinner. After reading the stellar reviews I had to try it. One hour and four ingredients later, I was hooked. Unfortunately I had to share that batch with my family for Thanksgiving dinner, so when I got home I made another batch just for me.

I don’t share well.

Don’t let the bourbon scare you off. I’m not a bourbon drinker. I think what makes this recipe so fantastic is the method – baking the cranberries instead of cooking them on the stove-top. They come out of the oven warm, gooey, and almost candied. The splash of bourbon at the end just adds a delightful warm kick to finish the whole thing off.

Bourbon Cranberry Sauce

Bourbon Cranberry Sauce

Adapted from Bon Appétit
Makes about 3 cups

I used one airplane bottle (50ml) of Maker’s Mark bourbon – use more or less to taste. I recommend using good bourbon because it goes in after the baking, so you will taste it.

Ingredients

1 pound (about 4 cups) cranberries, washed and dried
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon
2-3 tablespoons of fresh squeezed orange juice (half an orange) (optional)

Directions

Preheat oven to 350°F.

In a 9×13-inch oven-safe baking dish, combine the cranberries, cinnamon and sugar. Cover with foil and bake for about 1 hour, stirring once, until cranberries are tender and sugar is dissolved. Remove from oven. Stir in bourbon and orange juice. Refrigerate until chilled.

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6 Comments
  1. December 4, 2009 6:01 pm

    Sounds INCREDIBLE@

    • December 4, 2009 6:01 pm

      Oops, I meant to type a “!” instead of a “@” haha.

  2. December 5, 2009 12:11 pm

    Wow, that sounds wonderful. Check marked for Christmas! Thanks for sharing!!

  3. December 5, 2009 7:14 pm

    I can’t wait to try baking the berries… that and the bourbon/orange flavor… brilliant… thanks for the idea!

  4. December 5, 2009 8:29 pm

    I am sharing in this obsession. I made the same dressing for Thanksgiving, and I’ve already made 2 more batches! I do cut the sweetener in half, and use maple syrup instead of sugar. I like my cranberries a little tart. This compote has become my favorite topping for my morning bowl of steel cut oats. YUM!

    • The Craving Chronicles permalink*
      December 5, 2009 9:10 pm

      I’m glad I’m not the only one Jenn! I had some this morning on top of my french toast. It was AMAZING. Best breakfast I’ve had in a long time.

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