It’s time to start planning for holiday dinners and what dinner is complete without cranberry sauce? I’m not talking the stuff from the cans, either. Since I’ve been on a bourbon kick, I thought I’d experiment this year with some bourbon in the cranberry sauce. Oh, Em, Gee, peeps! This was one of my better ideas. It is seriously tasty and because the alcohol evaporates as it cooks, you don’t need to worry about getting your entire family “sauced”. Ha! See what I did there?
You know what else? It’s easy to make and you can make it ahead of time. Which was totally my plan for Thanksgiving and Christmas this year. Make everything ahead so I can spend some time with the family rather than with the kitchen. And, also there’s leftover bourbon. Lots of it. So much that I bourboned all the things.
This sauce is amazingly easy to make. Throw the ingredients in pot, cook for approximately 20 minutes, cool, and serve. Or cool, store and serve later. This recipe serves 6 adults so go ahead and double it if you have more guests. You’ll still have lots of bourbon left. 😉
The recipe calls for 1-3 tablespoons of bourbon. I only added 1 tablespoon because I wasn’t sure if everyone coming was feeling the bourbon thing the way I was. It was super yummy. Like eat it with a spoon yummy, even with a small amount of bourbon. How many more times can I say bourbon? Really. (I was not slugging the bourbon while writing this post, I swear.)
Recipe adapted from Gimme Some Oven