Thanksgiving has come around once again and one thing is for certain, there will be turkey. And of course the cranberry sauce to go with the turkey. I am writing this just after testing this recipe for my maple bourbon cranberry sauce. I found it absolutely delicious and worth sharing.
Living in the state of Massachusetts where cranberry was originally discovered, it would be a shame to put canned sauce on the table. Canned cranberry sauce is jellied and definitely sweeter but homemade is easy to make and worth trying. I personally prefer the contrast in tartness the cranberries bring. The maple syrup in addition to brown sugar gives it some sweetness.
You can easily make this the night before by tossing all the ingredients in a medium saucepan. It cooks in about twenty minutes and all you need to do is let it cool and refrigerate overnight.
Maple Bourbon Cranberry Sauce
Cranberry sauce spiked with bourbon and sweetened with maple syrup!
- 12 oz fresh cranberries
- ½ cup bourbon
- ⅓ cup maple syrup
- ¼ cup brown sugar
- ¼ cup orange juice
- ½ tsp cinnamon
- 1 apple (skinned, cored and cut into small cubes)
Add all the ingredients to a medium saucepan and bring to a boil. Turn heat down and let it simmer for about 20 minutes. Use a spoon or a spatula to crush some of the cranberries as it simmers.
Remove from heat and allow to cool. The sauce will thicken as it cools so do not worry if it seems a little liquidy. Once cool, refrigerate overnight and take it out the fridge about an hour before serving to let it reach room temperature.
