CRANBERRY-ORANGE-BOURBON TURKEY BASTING SAUCE

Cranberry-orange-bourbon turkey basting sauce image

Provided by Irisa Raina 9

Number Of Ingredients 7

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1 -14 ounce can jellied cranberry sauce { you can use whole sauce if you prefer }
2 oranges { strips of skin off one and the juiced from both } when peeling the skin make sure to only get the orange part, the white part will be bitter.
¼ cup turbinado sugar
1 chipotle { kind of smooshed } from the can
1 teaspoons adobo sauce from the can
2 tablespoons bourbon
3 tablespoons unsalted butter

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.