Bourbon Cranberry Sauce
Forget buying jars of super sweet cranberry sauce this Christmas and make your own, boozy bourbon cranberry sauce. You won’t regret it!
Cranberry sauce isn’t just for Christmas, in fact tonnes of the sweet yet sour sauce is eaten every year at Thanksgiving. When it comes to cooking up a feast for the family, us Brits can learn a lot from the way American’s do thanksgiving.
Now, I’m not suggesting we start putting mini marshmallows on our mashed potato but a swig of bourbon in our cranberry sauce wouldn’t be such a bad thing. Traditional cranberry sauce is often made with port, but this year I’ve decided to replace it with a more American tipple.
Bourbon isn’t too dissimilar to Scotch whisky. So if that’s all you’ve got to hand, don’t worry, pour a decent helping into your pan as the cranberries simmer.
The harsh alcohol of the bourbon is mellowed as the sauce cooks and then cools. The festive spices all add warmth and depth of flavour to this tasty side!
You can easily make this recipe ahead of time. I’ve noticed that cranberries (both fresh and frozen) are appearing in supermarkets earlier and earlier. This year I found them in mid October!
I’m a little bit dubious about how they are ripe and ready by then but on this occasion I’m not going to ask too many questions! I’m just happy that it means I can make big batches of this boozy bourbon cranberry sauce ahead of time.
I like to store it in small jars so that we can almost portion control ourselves and avoid a large jar going bad because it’s been open too long.
If unopened you can easily store the sauce for months, the alcohol and all that sugar are fantastic preservatives! But, once opened I’d recommend using within 3-5 days.
Don’t have lots of time to prep in the run up to Christmas? Don’t worry, this recipe doesn’t take long so can easily be made on the day.
Bourbon Cranberry Sauce
- 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).
There are so many uses for this stuff and I love it alongside this mushroom and walnut tart, or in a turkey sandwich once Christmas day has been and gone.
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