Tuesday, December 2, 2014

Bourbon Orange Cranberry Sauce

Growing up, my family's idea of cranberry relish was to open a can and plop out a jiggling cylinder which was then sliced into rounds. It was never one of my favorite side dishes and as we got older, it disappeared from the holiday table. Then I met SP. He and his family really like cranberry sauce - but not from a can. Homemade. Several years ago, my parents tried SP's homemade cranberry sauce and really liked it. Now it's SP's job to make the cranberry sauce (and slice the turkey). The problem is, he does it a little different every year, so he couldn't remember what he had done in the years that my parents ate and liked it. So he did some research and decided to try this version: Bourbon Orange Cranberry Sauce.

He made some adjustments, like less sugar and more spice plus orange juice and a bit of vanilla, which, in year's past, has been a nice additional flavor in cranberry sauce. I like this version. My dad loved it. My mom is like me - it's good for cranberry sauce but still not our favorite thing on the table and if it wasn't there, we wouldn't miss it. Well, I might miss this version. Turns out I kinda really like cranberries tarted up with sugar and spice and everything nice (citrus and vanilla). And booze.

SP's version:
  • 1 lb cranberries, rinsed and picked over
  • 1 orange - zest and juice
  • about 1/4 cup whiskey/bourbon (we used a few splashes more than 1/4 cup to use up the last bit in the bottle)
  • 1 cup sugar
  • 2 whole cloves
  • pinch of nutmeg
  • 1 cinnamon stick
  • 1/2 tsp vanilla
Place all ingredients except vanilla in saucepan and simmer until cranberries pop and the liquid is reduced, about 15 minutes. Remove from heat and stir in 1/2 tsp vanilla. Cool and refrigerate.

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