Liz’s Bourbon Cranberry Sauce

Shannon Beigert

Once again, I offer you a recipe that appears on my Thanksgiving table every year.

At Thanksgiving, we often focus on The Turkey, the main course we trace back to the earliest Thanksgiving feasts. And yes, it is delicious and presents a commanding presence on the holiday table. So, on Turkey Day, I like to emphasize the side dishes.

Nothing compliments a turkey dinner better than cranberry sauce.  We are fortunate that in Washington, fresh cranberries are grown nearby.

Many years ago, the following recipe came to me on a piece of paper at a holiday recipe swap at work. The instructions for that event were to bring your best holiday recipe. This recipe sat in my recipe box for several years before I tried it. I wish I had made it so much sooner! It is simple, easy, uses only one dish, and it is truly delicious.

The recipe is called Liz’s Bourbon Cranberry Sauce. I do not remember Liz, but I send her thanks and wish her well every time I make this recipe.

Liz’s Bourbon Cranberry Sauce

Serves 8-10

(There’s a printable .PDF file attached to this story.)

4 cups fresh cranberries
2 cups granulated sugar
1/4 tsp. ground cinnamon
1/4 cup bourbon whiskey

Preheat the oven to 350 degrees.

In a 9 x 13 baking pan, mix clean dry cranberries with the sugar and cinnamon.
Cover the baking dish tightly with foil.
Bake for one hour.
Remove the baking pan from the oven and remove the foil.
Stir the cranberries. You will find a rich thick, aromatic sauce.
Add exactly the amount of bourbon called for in the recipe.
Transfer to a serving dish, or jars for storage.

This dish may be served warm or chilled. Enjoy!

Many thanks to Liz!

Look for more recipes that make use of seasonal and locally produced ingredients every week in The JOLT. 

Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com