When I can, I sneak a little bit of bourbon into just about everything. OK. Not everything, but lots of things. Like cocktails (obviously) and cranberry sauce.
There’s not much to say about cranberry sauce other then it is one of my favorite things in the entire world. This sweet tart sauce has my heart…thank goodness for this time of year when I can live on it!
Don’t you just LOVE the color of ruby red cranberries?
They are like roly-poly jewels.
Bourbon adds a frisky touch.
Add a little or a lot. Your call. All depends on who is eating it and how much y’all like bourbon.
What are your favorite Thanksgiving side dishes? I put cranberry sauce on everything. From this point until Christmas there will always be some in the fridge.
Then I will dream about it the rest of the year.
- 3 cups fresh Cranberries
- 1/4 cup Water
- 1/2 cup Pure Maple Syrup (I like grade B best)
- pinch ground Cinnamon
- 1-3 tablespoons Bourbon
- Golden Raisins
- In a sauce pan bring cranberries and water to a boil over medium high heat. Cover the pan as the cranberries will start to pop & splatter. Reduce heat to medium, stir in maple syrup, simmer for 8-10 minutes. Stir frequently, smashing the cranberries against the edge of the pan. Remove sauce from the heat when it's the consistency you like. Add some cinnamon and stir in bourbon to taste.
- Top with golden raisins. This sauce is great hot or cold.
Cranberry Sauce Recipe Links Coming Soon!