Recipe by CULINARYJEN
"This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours."
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This has always been one of my favorites. Sometimes I cut the sugar to 3 cups for a slightly tarter flavor. Also works with brandy if you're out of bourbon.
Good flavor, but too runny for me.
Love this recipe. It is SO easy and delish! Like the author suggests, it definitely tastes better if it "ages" for a week or two, but don't expect to have much left at that point. I used 2 cups white sugar and 1 cup dark brown (adds a little richness to the color). It is great on toast, turkey sandwiches, etc. Warning - your whole house will smell like bourbon while this cooks!
Bourbon & cranberry converted my mother.
My mother swears by and only eats canned cranberry. I used a variation of this recipe and now she makes my version every year. Actually the whole family has stolen it...
I used 1 package of fresh cranberry, 1-1/4C of sugar and 1/4C (or more) of bourbon. Since it is usually Thanksgiving, I sprinkle some nutmeg and cinnamon in too. Super easy to make, the house smells great and even the kids loved it.
It was way too sweet for us (family). But, I loved the flavor, and the ease! So, I am going to try it with less white sugar and some of suggestions from the other reviews. Will let you know the changes I make and the results.
I used half the sugar, some brown sugar (combine less than 2 c, and washed pecans. Very popular!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Sauce with Bourbon
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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