Cranberry Sauce with Bourbon

November 24th, 2008 by megan · 3 Comments

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I think you can eat this cranberry sauce year ’round, not just on Thanksgiving. It’s nice on turkey sandwiches or on biscuits. The star anise adds a little something special, but if you can’t find it, you could use a bit of cinnamon, or maybe a few anise seeds tied together in cheesecloth. If you must, you could also substitute whiskey for the bourbon. Use a vegetable peeler to make the lemon peel strip, taking care not to get any of the bitter white pith underneath. Note that although the cranberry mixture will be quite hot when you pour in the bourbon, the booze really doesn’t cook off (i.e., you probably shouldn’t serve it to children). This is an adaptation of a recipe originally published, long ago, in Bon Appétit.  It makes a little less than 3 cups.

Cranberries before going in the oven

Cranberries before going in the oven

Cranberry Sauce with Bourbon

Cranberry Sauce with Bourbon

Ingredients:

One 15-ounce bag fresh cranberries (about 3 1/2 cups)
1 3/4 cups sugar
1 small star anise pod
1 strip lemon or orange peel, about 3 inches long and 1 inch wide (wash the fruit well in hot water if waxed)
1/4 cup bourbon

Procedure:

  1. Preheat the oven to 350°.
  2. Combine the cranberries, sugar, star anise, and lemon (or orange) peel in a 9×13 inch baking dish.
  3. Cover the baking dish tightly with foil and bake for 30 minutes.
  4. Stir the mixture, recover with foil, and continue cooking for another 30 minutes, or until the cranberries are very tender and the sugar has dissolved.
  5. Remove the baking pan from the oven and gently stir in the bourbon.
  6. Cool, then refrigerate until chilled. Remove the star anise pod and lemon peel before serving.

3 comments

Ephraim Shapiro Dec 3, 2008 at 12:15 pm


Thanks for the recipe. I made this with Scotch instead (Famous Grouse to be precise) and it was a big success on Thanksgiving.

megan Dec 3, 2008 at 12:34 pm


Mmmm Scotch! Used Chivas once to make this recipe – and it was good, too.

Boozy Cranberry Sauce | Sid's cooking again… Jan 14, 2012 at 7:23 am


[...] found this recipe for Cranberry Sauce with Bourbon at Brooklyn Farmhouse and thought that it sounded good.   I mean I knew  I had a half bottle of [...]

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