Bourbon Cranberry Sauce
Make Thanksgiving and Christmas extra boozy this year with my Bourbon Cranberry Sauce.
Servings: 8 portions
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).
Calories: 149.27kcal | Carbohydrates: 23.01g | Protein: 0.41g | Fat: 0.19g | Saturated Fat: 0.05g | Sodium: 6.84mg | Potassium: 125.54mg | Fiber: 2.55g | Sugar: 18.63g | Vitamin A: 64.45IU | Vitamin C: 14.59mg | Calcium: 26.59mg | Iron: 0.36mg