Canning and Preserving Recipes
Drunken Cranberry Sauce
Although this sauce isn't canned, it will keep at least two weeks in the refrigerator.
Ingredients
- 1 (12 ounce) bag fresh cranberries
- 1 to 1 1/4 cups granulated sugar
- 1/4 teaspoon ground cinnamon
- Dash of nutmeg
- 1/4 cup bourbon
Instructions
- Heat oven to 350 degrees F.
- Combine cranberries, sugar, cinnamon and nutmeg in an 8 inch square pan, and cover the pan with aluminum foil.
- Bake for 50 minutes to 1 hour, until the cranberries have softened and become juicy.
- Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor's warm, smoky essence.
- Refrigerate the sauce, covered, until ready to serve.