BOURBON CRANBERRY SAUCE

This classic side-dish can be made days in advance and stores for up to 2 weeks in the refrigerator. I love to use the leftover sauce in turkey sandwiches, topped over yogurt, and as a sweetener in smoothies.

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Bourbon Cranberry Sauce

Makes about 3 cups

Ingredients

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

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1/2 teaspoon cinnamon

1/3 cup bourbon

Directions

Preheat oven to 350 degrees.

Place a foil-lined cookie sheet on the bottom rack of your oven to catch any spill-over that might occur during cooking.

In a 9x13 baking dish, combine cranberries, both sugars, cinnamon and mix well.

Cover tightly with foil and bake for about 1 hour, until cranberries are tender and sugar has dissolved. Stir once halfway though baking time.

Remove from oven and stir in bourbon.

Refrigerate until well chilled.

*Properly wrapped and stored cranberry sauce will keep in the refrigerator for up to 2 weeks.