Post by jimdkc on Nov 20, 2020 1:54:48 GMT -6
Here's my contribution for Thanksgiving. If you've never made fresh cranberry sauce, you really should try it (even if you don't use this recipe!) You'll never want canned again! And it's really easy. (This recipe was also posted over at the blueboard.)
Jim's Bourbon Vanilla Cranberry Sauce
1 Pkg. (12 oz.) Fresh Cranberries
1 cup Orange Juice
1/2 Vanilla Bean, split lengthwise
1/2 cup Brown Sugar
1/2 cup Maple Syrup
1 1/2 oz. Bourbon (or 1 - 50 ml miniature bottle)
1 small Jalapeño, seeded and thinly sliced (optional)
Wash the berries. Heat the berries and orange juice over medium heat in a saucepan. Stir occasionally.
When the berries come to a boil and are cracking open, reduce the heat and add the remaining ingredients. Stir to combine and dissolve the sugar.
Simmer for 20-30 minutes. Remove from heat. Sauce will be thick and will thicken further on cooling. Let cool. Stir and fish out the vanilla beans before serving. Serve warm or chilled. I like it chilled.
I almost always make a double batch. I like the Jalapeño in it... nobody else in my family does... so, I usually don't include it.
Serve leftovers over vanilla ice cream or frozen yogurt. This stuff will last for weeks in the fridge (think "preserves") if it sticks around that long, and it also freezes really well.
I've also substituted Ginger Beer for all or part of the orange juice with good results.
Jim's Bourbon Vanilla Cranberry Sauce
1 Pkg. (12 oz.) Fresh Cranberries
1 cup Orange Juice
1/2 Vanilla Bean, split lengthwise
1/2 cup Brown Sugar
1/2 cup Maple Syrup
1 1/2 oz. Bourbon (or 1 - 50 ml miniature bottle)
1 small Jalapeño, seeded and thinly sliced (optional)
Wash the berries. Heat the berries and orange juice over medium heat in a saucepan. Stir occasionally.
When the berries come to a boil and are cracking open, reduce the heat and add the remaining ingredients. Stir to combine and dissolve the sugar.
Simmer for 20-30 minutes. Remove from heat. Sauce will be thick and will thicken further on cooling. Let cool. Stir and fish out the vanilla beans before serving. Serve warm or chilled. I like it chilled.
I almost always make a double batch. I like the Jalapeño in it... nobody else in my family does... so, I usually don't include it.
Serve leftovers over vanilla ice cream or frozen yogurt. This stuff will last for weeks in the fridge (think "preserves") if it sticks around that long, and it also freezes really well.
I've also substituted Ginger Beer for all or part of the orange juice with good results.