Yes, all caps. As a matter of fact, I’m making mine tomorrow so I don’t have to worry about it next week. It was great and it was hit with my dinner guests. The sauce will continue to thicken as it cools. ohhhhhh I’m gonna be the star this year with this recipe lol. You deserve more than canned cranberry sauce! Aside. You’ll need a good quality bourbon, a couple of bags of fresh cranberries, oranges and their juice, rosemary, brown sugar, fresh ginger, cinnamon (sticks and ground), and vanilla. My friend Rachel inspired this recipe. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. If you go the cooked route, though, leftover cranberry sauce (boozy or sober) is not only great stirred into a cocktail, but makes a great compote for day-after-Thanksgiving pancakes or waffles, and can be served over ice cream or baked into breads and crumbles if you’ve got enough. Questions? ), Bourbon Pecan Pie (I cook with a lot of booze). Add the orange juice and bourbon to the items in the pot. This post may include Amazon links. Your email address will not be published. Add 1 shot of Triple Sec and whisk together the juice and sugar mixture so that the sugar is mostly dissolved. INGREDIENTS Boozy EASY Cranberry Orange Liquer Sauce 12 oz bag fresh cranberries I make it at least four days before, jar it, and store it in the fridge until Turkey Day. My life’s mission is to make recipes more approachable, so it means the world that you feel this way. Simmer the mixture over medium-high heat for about 5 minutes or so, until the cranberries start to … You feel shame just standing in front of ramen noodles at the grocery store.” Stir occasionally, then remove from heat. But it’s cooked off so it’s practically a health food, right? So, it finally dawned on me (last week) that Thanksgiving was this week- stellar food blogger that I am. This post may contain affiliate links. My husband loves to try bew recipes so I sent him this to try for our Thanksgiving. Carefully, slice your fresh ginger in 1/4″ coins. This cranberry sauce is perfectly safe for everyone in your crew. I meant the 3/4’s cup of bourbon. Have you ever looked at a dish or a sauce and thought, well, this could use some alcohol? !” Turn off heat and pour in the Cointreau and orange blossom … , (Full ingredients and instructions are in the recipe card below). Simmer the mixture over medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce has started to thicken (stir occasionally). This boozy cranberry sauce is made with Grand Marnier for a delicious hint of orange, plus brown sugar and a touch of cinnamon. Used exclusively in the preparation of jams and jellies, pectin is a thickener that provides body and substance to normally runny food items. Learn how your comment data is processed. The recipe: In a medium saucepan, combine the port wine, water and cloves. Pin the recipe and share with your friends and family. The bourbon is fully cooked out, Abby, so it’s safe for pregnant moms AND children alike. Maybe it’s because the background details make me understand what’s happening. Thanks for posting/sharing this recipe. Thank you for providing recipes that are easy to make and not so intimidatingespecially for a non-cook. Stir in bourbon and pour into bowl. We made this and the adults loved it! Just wanted to see if you were paying attention, is all. Thank you, Martha! Also add the dark brown sugar. I’m so glad that even with the mistake, it still tasted great! Everyone loved it and it is so beautiful!!! Carefully, press the cranberries with the back of your spoon to accelerate the release of the cranberries’ natural pectin. It’s not my turn to make sides this Thanksgiving, but it’s on my list for Christmas. Roasted pork shoulder?! Clearly that meant my Boozy Spiced Cranberry Sauce was on the menu but what else? Because I can totally make ramen noodles for Thanksgiving.” Day one was tart cranberry sauce, day two was very orangy (which, of course, was expected since I messed the recipe up, day three was cinnamony, and day 4 was just delicious. Boozy baby! LOL! Huh? I made this last Thanksgiving (2019) for my mother and aunts who love whole berry cranberry sauce. I’m not really sure why. Also, be sure to stay tuned as we go through the rest of the prep for our Thanksgiving Day feast! “You’re darn skippy they don’t, so you’d better get hot if you want a good Thanksgiving! I’m not responsible if you slice off a finger because you can’t hold your liquor. Enjoy! Add the ginger coins, cinnamon sticks, ground cinnamon, and the rosemary. Add the rinsed cranberries (fresh or frozen, it doesn’t matter) to your pot. I let her taste it and she wants to eat it all now. Plus, sometimes the alcohol content, for recipes where it doesn't burn off, can be fun for an evening. Hi! After a little experimenting in the kitchen, I landed on this easy and delicious cranberry sauce that has a nice touch of alcohol. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Be sure to keep more sugar at the ready. Yeah, just stick with the original! Set. At that point, reduce the heat and continue simmering until the sauce has thickened to your liking (about 10-12 minutes total). My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. maple syrup, granulated sugar, or honey may be substituted for the brown sugar. “That, ‘Dear,’ sounded facetious. I’m usually not a fan of cranberry sauce, but this recipe made me a believer. Since this cranberry sauce is flavored with orange juice, I also remove about four inches of the orange’s rind to throw into the mix. Again, I’m a practical woman, so I realize that with a stock market price of $200 per kilo, pure vanilla beans are getting to be obscenely expensive. Even gladder that I made a believer out of you! Cook over medium-low to medium heat for about 15 minutes, stirring occasionally, until most of the cranberries are popped and dissolving and the mixture begins to thicken. Who eats porridge anymore? Cranberry sauce meets herbs and booze to create a fresh accompaniment (or solo treat) for all of your Turkey Day favorites Definitely making the turkey, mashed potatoes, and cranberry sauce. So, I made this for Thanksgiving and although I messed it up by not paying attention to how much OJ I added, it turned out yummy after it sat for a few days. Give this version a try if you want something a little more complex in flavor and different. boozy cranberry sauce, drunken cranberry sauce, Grand Marnier cranberry sauce. Happy Thanksgiving! !” Cranberry has pectin built in so the smushing (highly advance culinary term, that is) of the cranberries, helps to thicken the sauce. I don’t really know what we’re talking about anymore. It’s kind of sick and twisted, but not in a Charles Manson type of way. Amazing how this actually gets better then the first day.! Stir and bring the mixture to a boil. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. And you and I both know I don’t mean “witch”; I’m just trying to keep this as PG as possible. (Did you know he died yesterday?) If you don’t have any on hand, or don’t have a kidney you’re willing to sell to get one, just use vanilla extract or vanilla bean paste. I can’t thank you enough for giving this step by step cooking guide. If you enjoy a thicker, more gelatin texture, then make a corn starch slurry by whisking together a 1/4-cup water and 1-2 tablespoons of corn starch. Add cranberries, orange zest and spices. “We gotta have: “Is that it? I’m always glad to convert people! OMG can you say DELICIOUS? “No, dear, they probably don’t.” YAAAAAY!!! We’re going to remove the spices just prior to serving anyway. Your email address will not be published. It’s beautiful and I bet tastes delicious. The cranberry sauce keeps for a week in the fridge. Continue cooking for 10 minutes, or until the cranberry sauce is moderately thick. Cook over low heat until berries start popping. After slicing your orange in half, use your knife to peel the skin off, avoiding as much of the bitter pith (white part) as possible. Remove cinnamon stick and let the cranberry sauce cool. Do you know if this is still safe to eat while pregnant since the bourbon is cooked? Good thing is how easy it is to make, though! Mix the cranberries so they are lightly coated. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy.