Cranberry Sauce With Bourbon And Vanilla Bean And Orange Recipes

CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE

Cranberry Sauce with Bourbon and Vanilla Bean and Orange image

Provided by Michael Symon : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups sugar
1/2 cup bourbon whiskey
2 sticks cinnamon
2 large coins peeled, fresh ginger
Zest of 1 orange
Juice of 4 oranges
1 pound (about 4 cups) fresh or thawed frozen cranberries
1 vanilla bean, seeds scraped

Steps:

Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture 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 little bit, 5 to 7 minutes. Add the cranberries and vanilla bean 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 up the cranberries, 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. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Cranberry Sauce with Bourbon and Orange image

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.

Provided by Michael Symon : Food Network

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

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

Steps:

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.

CRANBERRY SAUCE WITH BOURBON

Cranberry Sauce with Bourbon image

This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Provided by CULINARYJEN

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

Ingredients

12 ounces cranberries
4 cups white sugar
½ cup bourbon

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Stir the cranberries, white sugar, and bourbon together in a baking dish.
Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 70.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 67.7 g

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