It's cold, gray and the much needed rain is falling~I secretly wish it was cold enough to snow, but in reality I know it won't. I just warmed up my afternoon java and I like thinking you might be sipping something warm and toasty while you visit.
Today, I'm talking cranberry sauce!
If you asked, I could never pick just one favorite Thanksgiving dish~I truly love them all. However, cranberry sauce is right there at the top my list. I scour Pinterest for new cranberry sauce recipes weeks before the holiday. I really, really like the recipe I've been making the last few years. I mean you can't go wrong with cabernet & a quick twist or two of fresh cracked pepper...It could have easily been the last recipe I ever needed to look for. That was...
...until this year.
In Emeril's words, I kicked it up a notch!
What's great about this recipe is it can be made up to 5 days ahead so if it was awful I still had plenty of time to make my go-to back up recipe. I never gave the 1/2 cup of bourbon that was called for a second thought until it came time to actually stir it in~that's A LOT of bourbon! I poured in half, stood there stirring the bubbly, popping berries and said screw it...and dumped the rest in. Even though the recipe didn't call for it, I added the zest of 1/2 a lemon. I also added a good squeeze of orange along with with some orange zest.
It was a little jewel at the table & it gets more scrumptious everyday as the flavors meld.
It brings our turkey sandwiches sandwiches to a whole other level!
I was worried about finding frozen dark cherries as I've never had a reason to buy them. It ended up not being a problem and found them at my regular grocery store.
I have to laugh because as a kid nothing made me happier or more excited then when my mom opened that perfectly ribbed, jiggly, cylindrical tin can of gelatinous goodness!
Yeah...I've come a long way baby...
But hey...I wouldn't trade those days of innocence for anything.
Happy (cranberry) snapping!
* 20 ounces fresh cranberries
(about 4 1/2 cups)
* 10 ounces frozen dark sweet cherries
(about 2 cups)
* 1 1/4 cups (packed) brown sugar
* 1/2 cup apple cider
* a couple of good twists of fresh black pepper
* 1/2 cup bourbon
* zest of 1/2 lemon (or to taste)
* zest of 1 orange (or to taste)
* good squeeze of 1/2 and orange (or to taste)
Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often~pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until think and syrupy, about 25 minutes more. Let cool completely.
Sauce can be made 5 days ahead;cover and chill. Bring to room temperature before serving.
(Adapted from Epicurious)