PS: Did you know that Thanksgiving Cranberry Sauce is a fantastic make-ahead dish? You can prepare it the night before and let it rest in the fridge, giving you one less thing to do on Thanksgiving morning. You can also freeze it to get a jump start on your holiday cooking!
To freeze cranberry sauce properly, we recommend using practical zip-top freezer bags and freezing them flat, squeezing out the excess air. When you want to use it, remember to move the frozen cranberry sauce to the fridge to thaw the night before you plan to serve it. Love your sauce warm? Reheat it in a Saucepan just before serving, and bring it to the table in its vessel for a presentation with style to spare!
Orange bourbon cranberry sauce
Sauces and Condiments,
8 oz / 245 gr (frozen or fresh) whole cranberries
1/4 cup / 50 gr bourbon
1/4 cup / 60 ml orange juice
2 pieces orange peel
4 tbsp diced, unsalted butter
½ cup / 115 gr granulated sugar
20 turns freshly cracked black pepper
In a saucepan, melt the butter on medium heat until it begins to brown and a nutty aroma starts to fill the kitchen.
Add all the remaining ingredients and continue cooking at medium-low heat until the sauce begins to thicken, making sure to smash the berries as they cook down.
Once the sauce reaches the texture of chunky gravy, turn off the heat and allow it to cool.
The sauce will thicken as it cools down so make sure not overcook it!