Sunday, December 6, 2015

Bourbon Spiced Cranberry Sauce

"If it doesn't have the ridges from the can, it's not cranberry sauce", was my late husband's point of view.  My son takes after him. 

So for Thanksgiving we have the jelled cranberry sauce out of the can.  AND we have the real stuff.  

I've made several versions.  Here is an adult version I really like.

Soak a 12 oz bag of cranberries in a cup of Bourbon for an hour.  (Take them out of the bag first)

Add 1 cup orange juice and a cup of sugar.  Personally I don't care for tart so I add another half cup of sugar.  Start with a cup and taste it. 

Add 1/2 tsp Penzeys applie pie spice  (which is a combinatio of cinnimon, nutmeg, mace & cloves) and 1/2 tsp ginger.

Cook it on low for about 15 minutes.  Then I take an emulsifier and blend it up a bit so it's still chunky but you don't bite into a whole cranberry. 

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