Vanilla Bourbon Cranberry Sauce
With our annual Friendsgiving coming up, I wanted to try something new. Don’t get me wrong, I love the stuff from the can. It’s what I grew up on. Ridges and all.
However I figured I’d go a little outside my comfort level and when I found a recipe featuring bourbon I knew it would be perfect to try.
Thanks to eat, live, run for the recipe. It was very easy for a novice like myself to make.
14 oz fresh cranberries
1 cup sugar
1 cup water
2 tbsp bourbon
1 tbsp vanilla extract (I was able to find vanilla bourbon extract)
Combine all ingredients in a large saucepot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.
Truth be told, I went more the 2 tbsp that the recipe called for. Which led to a little trouble as my sauce wasn’t thickening very well as it cooled. A little research online pointed me to a dash of cornstarch and that did the trick.
Next year I think I’m going to try something similar using a slow cooker.