Cranberry Sauce is always A REALLY BIG DEAL AROUND HERE. We’ve taken to making our large batches ahead of the holidays and “putting them up” in jars to keep for the whole season long or to give as holiday gifts. Over the past few years, we’ve come up with some amazing recipes! Who can forget our Whisky Fig Cranberry Sauce and our Ginger Cognac Cranberry Sauce? We’re still making them, regularly. But, as ever, we felt we needed something new to add to the mix. With my own new-found love of the Bourbon Old Fashioned, and with the great success of our Cherry Bourbon jam from just a few weeks ago, we figured that a zesty organe Bourbon Old Fashioned Cranberry Sauce would be the way to go. So, here’s the recipe! Enjoy! [We know we will!]
Bourbon Old Fashioned Cranberry Sauce
- For every 12 oz bag cranberries:
- 1/4 c Bourbon
- several dashes Angostura Bitters
- 3/4 c orange juice [preferred] water and 2 tsp orange extract, or prosecco
- 1 cup brown sugar
- 1/2 c chopped candied orange peel or slices [optional: see our recipe for candied lemon slices for homemade]
- 1/2 c chopped dried cherries or sweet pitted dates [optional]
- 1 orange, zest of
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- Heat liquid, sugar and dates [optional] in a pot and bring to a boil.
- Add the cranberries and bring to a boil again.
- Reduce heat to medium low.
- Add orange zest, vanilla and spices.
- Boil on low, stirring frequently, until the sauce comes to an almost jam-like consistency.
- [This can take anywhere from 15 minutes to an hour.]
- Sauce may be canned using a boiling water bath, leaving 1/4-in headspace in jars and processing for 10-15 minutes depending upon the size of the jar.