Cranberry Sauce with Bourbon and Orange
- Level: Easy
- Yield: 6 servings
- Nutritional Information (per serving): Serving Size 1 of 6 servings Calories 370 Total Fat 0 g Saturated Fat 0 g Carbohydrates 83 g Dietary Fiber 5 g Sugar 72 g Protein 1 g Cholesterol 0 mg Sodium 5 mg
- Total Time: 45 min
- Active Time: 15 min
Imagine the lively Thanksgiving debates at Michael Symon's tablecanned cranberry sauce or homemade? While his family leans toward the easy canned option, Michael champions fresh-made magic. This irresistible recipe, infused with bourbon's warm charm, is his secret weapon to win them over. Get ready to elevate your holiday spread with bursts of orange, ginger, and cinnamon that will have everyone reaching for seconds!
Ingredients:
- 2 cups sugar
- 1/2 cup bourbon
- 2 cinnamon sticks
- 2 large slices of fresh peeled ginger
- Zest of 1 orange, plus juice from 4 oranges
- 1 pound (about 4 cups) of cranberries, thawed if frozen
- 1 vanilla bean, split lengthwise and seeds scraped out
Instructions:
- In a 1-quart saucepan, stir together sugar and bourbon. Add cinnamon sticks, ginger slices, orange zest, and juice. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce to medium-low and simmer until slightly thickened, 5 to 7 minutes.
- Stir in cranberries and vanilla bean with seeds. Simmer until berries soften, break down, and sauce thickens, 12 to 15 minutes. For a smoother texture, gently mash with a whisk or potato masher, then simmer 5 more minutes.
- Remove from heat; discard cinnamon, ginger, and vanilla pod. Cool and serve warm, at room temp, or chilledthe flavors bloom beautifully over up to 10 days in the fridge.
Photograph by Ryan Liebe
