Bourbon Cranberry Sauce

Here’s one thing you can get out of the way early this week. Not only is this my favorite recipe for cranberries, it’s also incredibly simple to throw together.  Baked in the oven, which really intensifies the flavor, this dish can be made a few days ahead and kept in the refrigerator.

Bourbon Cranberry Sauce

Adapted from Bon Appetit

Makes 3 cups


2 12-ounce bags (about 6 cups) uncooked cranberries

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

scant 1/2 teaspoon cinnamon

1/3 cup bourbon


Preheat oven to 350 degrees with a rack in the center of the oven and put a foil-lined cookie sheet on the bottom rack to catch any boil over that might occur.

Combine the first 4 ingredients in a 9X13 baking dish.  Cover tightly with foil and bake until cranberries are tender and sugar has dissolved, stirring once, about one hour.

Remove from oven and stir in bourbon.

Refrigerate until well chilled.

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