Cranberry Sauce with Bourbon, Vanilla Bean, and Orange
Difficulty: Easy
Servings: 6
Total Time: 45 minutes (Active Time: 5 minutes)
Nutritional Information per Serving (1 of 6): Calories 411; Total Fat 0 g; Saturated Fat 0 g; Carbohydrates 93 g; Dietary Fiber 7 g; Sugars 80 g; Protein 2 g; Cholesterol 0 mg; Sodium 5 mg
Ingredients
- 2 cups sugar
- 1/2 cup bourbon whiskey
- 2 cinnamon sticks
- 2 large slices peeled fresh ginger
- Zest of 1 orange
- Juice from 4 oranges
- 1 pound (about 4 cups) fresh or thawed frozen cranberries
- 1 vanilla bean, seeds removed
Instructions
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In a 1quart saucepan, combine the sugar and bourbon and stir until mixed. Add the cinnamon sticks, ginger slices, orange zest, and orange juice. Bring to a boil over medium heat, stirring so the sugar dissolves. Reduce heat to mediumlow and simmer until the liquid reduces slightly, about 57 minutes.
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Add the cranberries and the vanilla bean; continue to simmer until the cranberries soften, burst, and the sauce thickens, about 1215 minutes.
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Optional: Lightly mash the cranberries with a sturdy whisk or potato masher for a smoother texture, then simmer an additional 5 minutes to thicken.
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Remove from heat, discard the cinnamon sticks, ginger, and vanilla bean, and let the sauce cool. Serve warm, at room temperature, or chilled. The sauce keeps in the refrigerator for up to 10 days and will deepen in flavor as it rests.
Recipe courtesy: Michael Symon
