Orange Cinnamon Bourbon Cranberry Sauce
I’ll start by saying this:
I am not a fan of the jellied cranberry sauce in cans.
Making it from scratch is easy- and there are so many recipes out there – so thanks for looking at mine, I appreciate you!
This sauce is the good stuff. It jelled up perfectly, has brightness from the citrus, warmth from some cinnamon, a touch of optional but highly recommended bourbon (you’ll see I have a lot of bourbon in my recipes these days), and it goes well with turkey, cheese, stuffing, mashed potatoes, sandwiches, or just by the spoonful.
Makes about a cup of cranberry sauce.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
1 cup of cranberries
zest of 1 orange
1/4 c freshly squeezed orange juice, about 1 navel orange
1/4 c water
- 1/8-1/4 c maple syrup
1 tsp cinnamon
1 tbsp bourbon
pinch of salt
In a small sauce pan, combine the cranberries, orange zest, orange juice, water, maple syrup, cinnamon, and pinch of salt.
Bring to a boil and then lower the heat to a simmer. Allow to cook for 10 minutes, stirring occasionally. You’ll hear the little”pop” of the cranberries as they’re cooking. Around 10 minutes, add the bourbon and allow to cook for another 5 minutes or so.
Remove from the heat, and allow to cool before serving, or let it rest in the fridge.
Can be made ahead of time, up to a week in advance, as long as it is stored in an airtight container in the fridge!