Ditch the canned sauce and step up your game with my Vanilla Bourbon Cranberry Sauce. You will never look at cranberry sauce the same!
1c Orange Juice
3 1/2c Sugar
1/2 Orange Zest
4-6 Vanilla Bean
2tbs Vanilla Extract (optional, instead of vanilla bean)
3tsp Geletin (optional, for jello-like consistency)
In a large pot bring water, orange juice, sugar, and bourbon to a boil.
Simmer for 5 minutes.
Gently pour vanilla and cranberries into the pot.
Add orange zest as well. Here you can control how much of a citrus flavor you will have by controlling the amount of zest you add to the pot.
Simmer on medium for 30 minutes.
You will hear the cranberries pop. (This will be music to your ears).
Add gelatin now, if you want a more jello-like consistency.
Bring temperature back down to low and simmer for 20 minutes or until the sauce is at your desired thickness.
Chill in the refrigerator until the sauce sets.
I like to chill it for 12-24 hours.
Replace 1c of bourbon with water if you do not prefer alcohol.
Don’t be afraid to simmer the sauce until it is thick.
Remember that the sauce will have a lot of liquid at first, once you put it in the fridge it will firm up about 40%
Serve straight from the refrigerator to the table for best results.
REMEMBER: This sauce will not be thick like canned sauce unless you decide to use gelatin.
Keywords: cranberry sauce, bourbon cranberry sauce, vanilla cranberry sauce, thanksgiving cranberry sauce