My husband and I love reading Cigar Aficionado magazine. In the November 2012 issue under the Good Life Guide/Gourmet I ran across this Cranberry Sauce recipe.
In a journal entry dated April 8, 1767, John Adams fondly recalls dining on roasted wild goose and stewed cranberry sauce. Nearly a century later, following civilian effort to provide the Union troops with a holiday meal in November 1864, it is said that General Ulysses S. Grand ordered the “Boys in Blue” be served not only poultry, pies and puddings, but also a helping of cranberry sauce. This sauce, of course, was a far cry from the canned jelly so often passed over at the annual spread – that was invented until 1912. It was more like a relish, if you will, and a modern interpretation, simmered with sugar, orange, and bourbon, will not disappoint.
· 1 x 12-ounce package (about 4 cups) of fresh or frozen cranberries (I used Ocean Spray fresh premium cranberries sold at Albertson’s in the produce section)
· 1/2 cup brown sugar
· 1/2 cup granulated sugar
· 1 x Orange (all the zest and all the juice)
· 1/4 cup Bourbon (I used Kirkland from Costco)
· 1/2 cup of water
· 1 x cinnamon stick
In a saucepan set over medium-low heat, combine the package of fresh or frozen cranberries(Preferably fresh), a half cup each of white and brown sugars, the zest and juice of one orange and a quarter cup of Bourbon.
Add in half cup of water and cinnamon stick, and simmer for 20-25 minutes, (stirring here and there) or until the cranberries have begun to pop and the liquid has thickened slightly. I simmered mine for 25 minutes.
Remove from the heat and set aside.
The cranberry sauce will continue to thicken as it cools, and can be stored in the refrigerator for up to two weeks, or frozen for use throughout the holiday season – at those other feasts, when cranberry sauce is also established as a delicious, homegrown accompaniment.
*** Perfect for any holiday, served with poultry or canned and given as gifts to family, friends, and neighbors…I can eat it by the spoonful!
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