Bourbon Cranberry Sauce
Make Thanksgiving and Christmas extra boozy this year with my Bourbon Cranberry Sauce.
bourbon, cloves, cranberry, nutmeg, orange, star anise, sugar
fresh or frozen
Place all of the ingredients into a heavy bottomed pan.
Place on a medium heat and stir until the sugar has dissolved.
Reduce the heat slightly and allow to simmer until most of the cranberries have begun to burst (roughly 10-15minutes) and a thick, sticky liquid has formed.
Transfer to a steralised jar and place the lid on tightly.
Allow the sauce to cool in the jar - you will hear a "pop" when the jar has created an air tight seal and the sauce is cool.
Store until required (up to 3 months).