Bourbon Cranberry Sauce

I'm not a big drinker, but I admit that I have a thing for liquor in sweets and my cranberry sauce is no exception.  I think the booze in here makes it quite tasty.  I realized after I made this that I had accidentally used brandy, added it too early (before I baked it) and also forgot to cover it with foil and the cranberry sauce didn't suffer one bit! (No, I wasn't dipping into the brandy.)

 

BOURBON CRANBERRY SAUCE

(Yield:  3 cups)

Ingredients

1 pound (about 4 cups) cranberries

1 3/4 cups sugar

1/4 teaspoon ground cinnamon

1 vanilla bean, scraped (optional)

1/4 cup bourbon

Procedure

Preheat oven to 350° F.

1.      Combine cranberries, sugar, cinnamon & vanilla (if using) in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour.

2.      Remove from oven and stir in bourbon.

3.      Refrigerate cranberry sauce until well chilled.  (Can be prepared 1 week ahead.)

Bon Appétit, November 1991 by Barbara Price, Bloomington, Minnesota