Cranberry Sauce

This cranberry sauce has become a staple every Thanksgiving and Christmas in the Delish In a Pinch kitchen. This is a creation of our resident mixologist, he has been so kind to share his cranberry sauce secrets.

For all of those that do not know, the resident mixologist is my dear Hubster! He keeps this sauce under wraps. The Hubster’s cranberry sauce is the perfect pair to Turkey on Thanksgiving and the leftover sandwiches the day after.

Make sure to cook the sauce on medium heat and do not over stir it as you want to keep some of those cranberries intact, presentation-wise.

Hera’s Pinch

One tablespoon of Bourbon adds an oaky undertone which makes a flavorful addition to this sauce.

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Cranberry Sauce

Author: Delish In A Pinch

Prep time: 25 MinTotal time: 25 Min

Ingredients

• 1 1/2 cups of fresh cranberries
• 1 1/2 cups of raw sugar
• 1 cup of orange juice
• 1/2 tsp of freshly ground nutmeg
• 1 tablespoon of Bourbon

Instructions

1. In a saucepan add washed cranberries, raw sugar, orange juice, nutmeg and 1 tablespoon of Bourbon. Take a wooden spoon and stir all the ingredients together.
2. Cook on medium-high heat for 10 minutes or till cranberries start to slowly burst open. Stir the sauce cautiously as you do not want to over stir it. Then simmer for 25 minutes or until cranberries sauce will start to form and thicken.
3. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. The cranberry sauce will continue to thicken as it cools.

Notes:

Refrigerate leftover cranberry sauce for up to 2 weeks. Or freeze the sauce for up to 6 months.