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Boozy Cranberry Sauce

Boozy cranberry sauce simmers fresh cranberries with sugar, orange zest, and a splash of bourbon until most berries burst and the sauce thickens. It cools into a glossy, tart-sweet holiday side with a warm bourbon finish.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries picked over and rinsed
  • 1 cup granulated sugar
  • 0.5 cup water
  • 1 tsp orange zest finely grated
  • 0.125 tsp kosher salt
  • 0.25 cup bourbon

Equipment

  • 1 2-quart saucepan

Method
 

  1. Combine the cranberries, sugar, water, orange zest, and salt in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat, stirring occasionally.
  3. Reduce the heat to medium-low.
  4. Simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  5. Remove the saucepan from the heat.
  6. Stir in the bourbon.
  7. Cool the sauce for at least 30 minutes; it will thicken further as it cools.

Notes

For the best texture, let the sauce cool completely before serving. Refrigerate for up to 5 days or freeze; use water in place of the bourbon for an alcohol-free variation.