12-oz bag cranberries, picked over ¼ cup honey ¼ cup brown sugar, packed 2 3-inch cinnamon sticks, broken 6 whole cloves Zest and juice of 1 large orange (about ½ cup) ¼ cup bourbon Salt and freshly ground pepper, to taste
Yield: Makes about 2 ½ cups Preparation Time: 45 minutes
In a saucepan, combine the cranberries, honey, brown sugar, spice bag with the cinnamon and cloves. Add the orange juice. Bring to a boil, then turn down to simmer. Cook for 5-10 minutes, covered, but stir occasionally until the berries have burst and the mixture has thickened. Add the orange zest and bourbon, salt and pepper (just for a little tang) and transfer to a bowl to cool. Serve at room temperature.
This spin on the traditional Cranberry Sauce was a tradition from my Grandmother. She would make this in early October when the fresh cranberries would first come to market and let it sit in the refrigerator till that special day of thanks.
We will be offering this in the River Cane Cafe with our traditional Turkey Dinner.
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