Every year for Thanksgiving, in addition to making the pies, I make cranberry sauce. While some people prefer the jellied can that comes in a can – complete with ridges – I’m a fan of the whole berry homemade kind. So I make it and some people eat it but there’s usually a fair amount left over.
Not this year, though. This year it was all gobbled right up and I’m pretty sure it’s the best cranberry sauce I’ve ever made. It’s boozy and delicious with just a hint of spice and orange. I’ve seen the recipe in enough places that I’m going to go ahead and share it here rather than link back to it.
Bourbon Cranberry Sauce
4 cups fresh cranberries
2 cups sugar
1/4 tsp cinnamon
zest of one orange
1/4 cup bourbon
Combine cranberries, sugar and orange in a 9X13 baking dish. Cover tightly with aluminum foil and bake in 350° over for about one hour, until sugar is dissolved and mixture is bubbling, stirring occasionally. Remove from oven and stir in bourbon. Refrigerate until well chilled – it will thicken as it chills.