Cranberry sauce. That classic Thanksgiving staple that I just couldn’t abide as a child. Cranberries were WAY too tart for my little unsophisticated palate back then. But even as I began coming around on cranberries in general (which, to be perfectly candid, began rather unglamorously by drinking Cape Cods in my early twenties), I still eschewed the traditional cranberry sauce because I just didn’t see the point.
I mean, you have gravy for the turkey – what’s the purpose behind the cranberry sauce?? A few years ago, I gave in. Now I alternate bites of turkey with gravy and cranberry sauce, because let’s face it – cranberry sauce is just really, really delicious.
While I will never turn down good ol’ regular cranberry sauce, if you add bourbon, I’ll love you even more. This stuff was outstanding. Less sweet than usual (though of course feel free to add as much sugar as you like), with a wonderful stiff alcohol-y bite, tempered by the mint flavor. Possibly my favorite cranberry sauce to date, and in another week I will have a VERY special post for you using up the leftovers. I’m so excited to share that one with you!! In the meantime, give this one a go next Thursday. I promise it will be a big hit. Enjoy!
Source: Fine Cooking Magazine, Oct/Nov 2015
1 ½ lbs. fresh cranberries
1 ¼ cups granulated sugar, plus more to taste if desired
1/3 cup bourbon
5 big sprigs of fresh mint
Pinch of kosher salt
Put the cranberries, sugar, bourbon, mint, salt, and ½ cup water in a 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and many of the cranberries pop, about 20 minutes. Taste and add more sugar if you want and cook until dissolved. Cool to room temperature and remove the mint sprigs.
Refrigerate for at least 2 hours and up to 2 days. Return to room temperature before serving.