Cranberry, Cherry, and Bourbon Sauce

I love homemade cranberry sauce. This year I tried a new recipe with cherries and bourbon that my Nanny Family loves found on the Epicurious web site. You Will want to bring it to your Thanksgiving feast. Click here to see other cranberry sauce recipes I have made over the years. This cranberry sauce made with cherries and bourbon can be made 5 days ahead. Just cover and chill and just bring to room temperature before serving.

You Will Need:

20 ounces frozen or fresh cranberries (about 4½ cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1¼ cups (packed) brown sugar
½ cup apple cider
½ teaspoon freshly ground black pepper
½ cup bourbon

What to Do:

1. Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan.

2. Cook 2 minutes, stirring occasionally, then stir in bourbon.

3. Reduce the heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.


Recipe from Epicurious

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