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It’s Tuesday and Thanksgiving is only days away, but it’s a great day to go ahead and make the Cranberry sauce. It will take one thing off your plate on the big day.
Cranberry sauce has been getting a bad rap lately. When made from fresh it is a wonderful side and oh so good on those leftover sandwiches. This recipe will have you rethinking why you haven’t had this on your table yet.
The Unexpected New Favorite
Cranberries was never my favorite side at the Thanksgiving table when I was younger. Then I discovered fresh cranberries and it has become one of my favorite things to have on my plate.
I made a lot this year and it’s a good thing my Fincee has already been into it and even ate it on her ice cream, who knew that was a thing.
You can make this one up to a week prior to the big day and it will last great in the fridge.
What you need to make this recipe
- Fresh Cranberries
- Maple Syrup (use pure maple syrup)
- White Sugar
- An Orange
- Bourbon (again like the maple syrup use a quality bourbon. I use Woodford Reserve)
I used a bourbon barrel aged maple syrup that someone gave me as a present. I have always used good quality maple syrup, which you can use in this recipe. But the extra flavor that it created this time I will be keeping that in the pantry as a staple.
Just How Easy It Is
Into a Dutch over or large pot dump in the bag of cranberries. Sprinkle the sugar onto the berries. Zest the orange right on top of that then juice the orange into the pot. Add the maple syrup and the bourbon and then the water.
Start over medium heat, stirring occasionally until the cranberries begin to pop open. Turn down the heat to medIum low and cook until the majority of the cranberries have burst.
Continue to stir occasionally. Turn off the heat. The sauce will thicken as it cools. Put into containers and stir in the refrigerator until ready to use.