Best Bourbon Cranberry Sauce Recipes

CRANBERRY SAUCE WITH BOURBON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir the cranberries, white sugar, and bourbon together in a baking dish.
• Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

BOURBON CRANBERRY SAUCE

Steps:

• Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.

CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE

Steps:

• Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
• If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

CRANBERRY-BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place cranberries, zest from the orange, orange peel, cut up orange pieces, cinnamon, and sugar into a 2 inch deep casserole dish.
• Cover dish with foil and bake at 350 degrees for 60 minutes.
• Stir mixture and check for sweetness. If too tart, may add up to one half cup more of sugar.
• Add bourbon.
• Cover and bake an additional 30 minutes.
• Stir in orange juice and heat on top of the stove, stirring constantly over medium heat until thickened.
• Remove peel and refrigerate until cold before serving.

BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE

Steps:

• Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
• Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
• In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
• Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
• Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
• Preheat the oven to 350 degrees F.
• Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
• Serve the stuffed quail atop cranberry-bourbon sauce.

CRANBERRY-ORANGE-BOURBON TURKEY BASTING SAUCE

Steps:

• 1. In a small pot put the cranberry sauce.
• 2. With a potato peeler, peel the strips from one orange and put them in the pot with the cranberry sauce, then cut the oranges in ½ and juice them into the pot.
• 3. Add Turbinado sugar, chipotle, adobo, butter and the bourbon to the cranberry mixture, then mix and turn on the heat.
• 4. You don't want to turn on the heat under the pot until you add the bourbon because things could go BAM and start a fire. Just the smallest amount of alcohol could ignite.
• 5. Cook this for about 30 minutes until it all the flavors have gotten all groovy, on a real low heat, whisk often. Let this mixture cool a bit, after it has cooled strain the turkey basting sauce and throw out the peels and chipotle.
• 6. At this point you can either smoke your bird { like I'm going to do } or put it in the oven, and bake it as you usually would do.
• 7. I am brushing it on the bird every 30 to 45 minutes or so until the entire cranberry basting sauce is gone.

BAKED CRANBERRY SAUCE WITH BOURBON

Steps:

• Preheat the oven to 350 degrees F. Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

APPLE CRANBERRY COFFEE CAKE WITH BOURBON SAUCE

Steps:

• Instructions:Preheat over to 325. Prepare pans. Sometimes I make this in loaf pans, sometimes as muffins, sometimes in ramekins. It's up to you.Mix apples and sugar in a large bowl and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl. Next, combine egg mixture with apples and sugar. Combine flour mixture with apple mixture. Mix thoroughly it's very chunky. Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed. Bake for 25-30 minutes. You may need to bake a little longer for loaf or bundt pans. Check with toothpick. Serve warm or at room temp. For added moisture, drizzle with Bourbon Sauce. (see below.)Melt butter over medium heat. Add brown sugar and Bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving. Freezes well.Comments:First Place Taste Award, Haywood County Harvest Festival Apple Dessert Competition

BOURBON CRANBERRY SAUCE

Steps:

• In a small saucepan combine the bourbon, shallots and.
• orange zest. Bring to a boil over moderate hear, lower.
• the heat and simmer, stirring occasionally until the.
• bourbon is reduced to a syrupy glaze on the bottom of.
• the pan, about 10min.
• Add the cranberries and sugar, stirring well until the.
• sugar dissolves. Reduce the heat slightly and simmer,.
• uncovered, until most of the cranberries have burst.
• open, about 10min.
• Remove from the heat and stir in the pepper. Transfer.
• to a bowl, let cool to room temperature, cover and.
• refrigerate.
• Enjoy!

CRANBERRY BOURBON SAUCE

Steps:

• In small saucepan combine bourbon, shallots, and orange zest. Use SHALLOTS - small bulbs that look similar to a small yellow onion NOT scallions.
• Bring to boil over medium heat, and simmer until syrupy, about 10 minutes.
• Add cranberries and sugar, and stir until sugar dissolves.
• Reduce heat.
• Simmer uncovered until cranberries burst.
• Remove from heat, stir in pepper, and let cool.