Cranberry Bourbon Sauce Recipes

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

Steps:

• In small saucepan combine bourbon, shallots, and orange zest. Use SHALLOTS - small bulbs that look similar to a small yellow onion NOT scallions.
• Bring to boil over medium heat, and simmer until syrupy, about 10 minutes.
• Add cranberries and sugar, and stir until sugar dissolves.
• Reduce heat.
• Simmer uncovered until cranberries burst.
• Remove from heat, stir in pepper, and let cool.

Steps:

• Preheat oven to 350 degrees.
• Place cranberries, zest from the orange, orange peel, cut up orange pieces, cinnamon, and sugar into a 2 inch deep casserole dish.
• Cover dish with foil and bake at 350 degrees for 60 minutes.
• Stir mixture and check for sweetness. If too tart, may add up to one half cup more of sugar.
• Add bourbon.
• Cover and bake an additional 30 minutes.
• Stir in orange juice and heat on top of the stove, stirring constantly over medium heat until thickened.
• Remove peel and refrigerate until cold before serving.