If you’re anything like me, you’re a last minute lucy when it comes to the holidays. So, come about 4pm today I’ll be fighting crowds at the grocery store for some cranberries and brussel sprouts to complete my contributions to our family’s Thanksgiving feast tomorrow.
For those of you who are still putting together shopping lists – or maybe you’ll already have these ingredients laying around – this one is for you!!
No Thanksgiving table would be complete without the cranberry sauce – at least according to most people. I, however, have never been a huge fan. I’m not a fruit-on-my-meat kinda gal. But, I am, however, a bourbon gal. So when my amazing intern Natasha presented this recipe to me, I knew we had to try it…
Orange Bourbon Cranberry Sauce // serves 6-8
- 12 oz cranberries
- 1/4 cup bourbon
- 1/3 cup orange juice
- 1/3 cup sugar
- 1 tbsp vanilla extract
The preparation is quite simple! Combine the whiskey, orange juice, vanilla and sugar in a sauce pan over medium heat, stirring until the sugar is dissolved. Add cranberries to the pot, and stir to coat.
Reduce the heat to low or med-low, and cook until the cranberries pop – about 7-10 minutes, depending on whether you want a smooth or chunky cranberry sauce. Remove from heat, let cool, and serve!
Have the happiest Thanksgiving my friends and fellow bloggers! Wishing you all some quiet time in the company of friends and family. And plenty of pumpkin pie.
photography by meghan klein