Bourbon Cranberry Sauce
- ¾ cup sugar
- ¼ cup brown sugar
- 1 cup water
- 1 12 oz. package fresh cranberries
- 2 tbsp bourbon
- In a large saucepan whisk together the sugar, brown sugar and water until the sugar mostly dissolves. Add in the cranberries and heat over medium high heat.
- Bring the mixture to a boil and the cranberries start popping, then reduce to a simmer and simmer for 15-20 minutes.
- Remove from the heat and whisk in the bourbon. Use a potato masher to break up the cranberries. The mixture will thicken up as it cools.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Adding liquor to a sauce pan over heat can cause the mixture to catch on fire, as I’m sure you’ve seen from watching cooking television shows before. I didn’t want to have that happen, but I was also worried that adding the bourbon into the pan after it was removed from the heat would make the bourbon flavor too strong as usually the liquor is allowed to cook off.
I took my chances and kept the saucepan on the hot stove while it cooled down before I taste tested it and was pleasantly surprised to find a very mild bourbon flavor throughout. So, keep that in mind if you prefer a stronger flavor. This cranberry sauce is definitely delicious and it will be gracing my table at least twice this year, as in addition to Thanksgiving, I’m also hosting a Friendsgiving.