2 replies to this topic

[jimdkc]

Jim's Bourbon-Vanilla Cranberry Sauce

 

1 Pkg. (12 oz.) Fresh Cranberries

1 cup Orange Juice

1/2 Vanilla Bean, split lengthwise

1/2 cup Brown Sugar

1/2 cup Maple Syrup

1 1/2 oz. Bourbon (or 1 - 50 ml miniature bottle)

1 small Jalapeño, seeded and thinly sliced (optional)

 

 

Wash the berries. Heat the berries and orange juice over medium heat in a saucepan. Stir occasionally. 

 

When the berries come to a boil and are cracking open, reduce the heat and add the remaining ingredients. Stir to combine and dissolve the sugar.

 

 

Simmer for 20-30 minutes. Remove from heat. Sauce will be thick and will thicken further on cooling. Let cool. Stir and fish out the vanilla beans before serving. Serve warm or chilled. I like it chilled.

 

I usually make a double batch. I like the Jalapeño in it... nobody else in my family does... so, I usually don't include it.

 

Serve leftovers over vanilla ice cream or frozen yogurt.

 

I've also substituted Ginger Beer for all or part of the orange juice.

[TonyBrown]

We make something very close to that, excellent stuff

[jimdkc]

This recipe says "1/2 Vanilla Bean" because my wife, at one point, said, "Too much vanilla!" I have since gone back to 1 Vanilla bean. I usually use the Madagascar Vanilla beans from Costco (5 beans sold in a glass tube). This year I bought these on Amazon. They appear to be practically identical to the Costco ones. They are fat and moist, unlike the skinny, dried-out (and more expensive!) ones you usually find at the grocery store!

 

Since we're going to a family/friends gathering this year, where I know there will be some people who like the heat, I made a batch with jalapeño and a double-batch without.

 

Happy Thanksgiving!

Edited by jimdkc, 23 November 2022 - 03:49 PM.