Brandied Cranberry Sauce
Being Dadlicious requires that I make a number of recipes from SCRATCH. I don’t mean buy a few premade things and throw that in to the ingredient list. To me, from scratch means completely from scratch. Now that I’ve gotten that out of the way, let’s talk cranberry sauce.
I came up with this recipe a long time ago. While I may tinker with it from time to time as far as the liquid I use to simmer the cranberries in, the base remains the same.
What base is that you say? A few healthy swigs of Bourbon. Now, I use Maker’s Mark for my recipe. I always have, and I always will; except once, and I’ll get to that in a second. If you have a preferred Bourbon, go for it. Just make sure your choice of Bourbon is not one that has a charcoal taste to it. I experimented one Thanksgiving with a new Bourbon that I enjoy drinking, but it had a definite charcoal-like aftertaste to it. This taste will not cook out. Don’t use it. I had to go run out and get more cranberries.
If you have kids like I do, do not worry about the alcohol in the Bourbon. The alcohol will cook out. As the alcohol cooks out, it will actually unlock certain flavors that were not there before. Alcohol is a natural flavor enhancer. It has the ability to carry and intensify the aromas and flavors of ingredients in a dish. In desserts and sauces like this recipe, alcohol can balance sweetness and acidity. It can also enhance fruit flavors and reduce cloying sweetness.
The Heart of this Recipe
The star of this sauce, the humble cranberry, bursts forth with tart brilliance. Simmered to perfection, these red, little jewels release their natural pectin, creating a luscious, velvety texture that clings to every bite. As the sauce simmers, your kitchen is going to be consumed by the aroma of that tart fruitiness we all love about the cranberry. The smell and taste is a sensation that’s both comforting, warm and invigorating all at once.
The Versatility of the Cranberry
Beyond its traditional role as a Thanksgiving staple, and a turkey’s perfect companion, this Brandied Cranberry Sauce hits it out of the park. It’s a delightful addition to sandwiches, a bold partner to cheese platters, and a luscious swirl in desserts or on top of vanilla ice cream. Its versatility extends far beyond the holiday table, making it a condiment worth mastering year-round
So, go find some fresh cranberries, break out the Bourbon, find the freshest orange you can, and let’s make this recipe happen.
Brandied Cranberry Sauce
Ingredients
- 2 cup cranberries fresh
- 1 orange zest and juiced
- 1/4 cup Bourbon Maker's Mark
- 1/4 cup apple juice unsweetened
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1 pinch nutmeg ground
Instructions
- Over medium-high heat, combine the cranberries, orange juice and zest, Bourbon, apple juice, sugar, cinnamon and nutmeg in a medium saucepan.
- Bring to a boil, and then reduce heat to a simmer and cook until the cranberries start popping and become tender. Stir occasionally to help any remaining cranberries pop as they cook.
- Taste and add more sugar as necessary to suit your taste.