The zippiest dish on the Thanksgiving table gets some smoky depth thanks to just a touch of booze.
Remove it from the fridge a half hour before serving to take the chill off.
The third thing to know is that this recipe is foolproof, really.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
And, finally, yes!
you’re free to make this without the alcohol.
See the Ingredient Notes below.
But cranberry sauce also plays an essential role in the meal.
Its bright zippiness keeps the meal from becoming one note flavor-wise.
bourbon
Pinchkosher salt
Directions
Combine ingredients in a saucepan.
Stir together cranberries, sugar, apple juice, bourbon, and salt in a medium saucepan.
Bring to a boil over medium high.
Cook and cool the sauce.
Let cool to room temperature, about 20 minutes.
(Sauce will thicken as it cools, especially if refrigerated overnight.)
To really get a head start,freeze the cranberry saucein an airtight container for up to 3 months.
Thaw it in the refrigerator overnight before serving.
More Cranberry Recipes
Don’t stop with the sauce.
2,000 calories a day is used for general nutrition advice.
