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Cranberry Sauce with Bourbon and Orange

Recipe courtesy of Michael Symon

From: Food Network Magazine

Recipe courtesy of Michael Symon

Watch how to make this recipe.

From: Food Network Magazine

Cranberry Sauce with Bourbon and Orange

Name: Cranberry Sauce with Bourbon and Orange
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 2 cups sugar; 1/2 cup bourbon; 2 cinnamon sticks; 2 large coins peeled fresh ginger; Zest of 1 orange, plus juice of 4 oranges; 1 pound (about 4 cups) cranberries, thawed if frozen; 1 vanilla bean, split lengthwise and seeds scraped

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 servings

Michael Symon’s family often breaks into a heated debate during Thanksgiving — but only because they can’t agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. “This is my attempt to sway my family with the magic of bourbon,” he says.

Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 servings

Ingredients

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2 cups sugar

1/2 cup bourbon

2 cinnamon sticks

2 large coins peeled fresh ginger

Zest of 1 orange, plus juice of 4 oranges

1 pound (about 4 cups) cranberries, thawed if frozen

1 vanilla bean, split lengthwise and seeds scraped

Directions

Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days — the flavors only get better as they chill out in the fridge.