Ok here's one for the cooking novice. This recipe requires absolutely no cooking skills at all. If you can boil water, you can make this recipe! You just throw everything into a pot and let it simmer. Couldn't be any easier! Now I have to tell you, when I first saw the recipe (on a website called Realsimple.com) I was a little unsure of how it would taste. Bourbon? With cranberries? But then I figured, Why not? So I gave it a try. It's absolutely delish! And actually, it's not as bourbon-y as I was expecting. To be quite honest, I'm not even sure if you would know that there's any bourbon in it unless you knew that there's any bourbon in it. Know what I mean? It's really subtle. The bourbon adds just a very slight note under the tartness of the cranberries. It's really quite nice, but I don't want you to go into it thinking it tastes like you just did a shot. Savvy?
Whenever I try a new recipe, I always ask myself "would you make this again?" to help me decide if I like it or not. And this time the answer is an absolute YES. It's absurdly simple to make, it's delicious, it's quick, and it's SO much better than anything you can get out of a can.
I highly recommend it!
1 12-ounce bag cranberries, fresh or frozen (3 1⁄2 cups)
3/4 cup sugar
1/2 cup apple juice
1/4 cup bourbon
Place all ingredients in a saucepan over low/medium heat. Simmer,
stirring occasionally, until the cranberries begin to burst and the
sauce thickens, 20 to 25 minutes. Let cool before serving.
Tips:
If your cranberries are frozen, there's no need to thaw. Just go right from the freezer to the pot!
The recipe is listed as I found it, but I think I'll add a little more sugar and a little more bourbon the next time I make it. Maybe I'll up the sugar to 1 Cup, and up the bourbon to 1/3 Cup.
This will definitely thicken as it cools. There is so much natural pectin in the cranberries that you don't need to add anything else. If you'd like it to be a little more soupy, just cook it for about 15 minutes instead of 20-25.
Don't just make this recipe on Thanksgiving. Make it any time you serve roasted chicken or pork!
Buy several bags of cranberries while they're available and then keep them in the freezer for months!
If you're not a drinker and you don't want to buy a big bottle of bourbon, just buy one of the little small bottles, (you know, like they serve on an airplane?). Each one is exactly 1/4 cup!
It makes a very small batch, which is perfect for a small party. If you're cooking for a big gang, just double it or triple it!
Tips:
If your cranberries are frozen, there's no need to thaw. Just go right from the freezer to the pot!
The recipe is listed as I found it, but I think I'll add a little more sugar and a little more bourbon the next time I make it. Maybe I'll up the sugar to 1 Cup, and up the bourbon to 1/3 Cup.
This will definitely thicken as it cools. There is so much natural pectin in the cranberries that you don't need to add anything else. If you'd like it to be a little more soupy, just cook it for about 15 minutes instead of 20-25.
Don't just make this recipe on Thanksgiving. Make it any time you serve roasted chicken or pork!
Buy several bags of cranberries while they're available and then keep them in the freezer for months!
If you're not a drinker and you don't want to buy a big bottle of bourbon, just buy one of the little small bottles, (you know, like they serve on an airplane?). Each one is exactly 1/4 cup!
It makes a very small batch, which is perfect for a small party. If you're cooking for a big gang, just double it or triple it!
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