Who doesn’t remember Cranberry Sauce, especially the Ocean Spray “jelly” kind in the can? I loved that stuff growing up and could never understand why we only ate it once a year at Thanksgiving. My palate has grown a little bit since those days so I’m always looking for an easy but tasty recipe for something that actually resembles cranberries but more of an actual relish. I think I found it in this year’s November issue of Epicurious. I haven’t made it yet but I’m definitely going to if only to put on sandwiches with sliced turkey- who doesn’t love a taste of Thanksgiving all year?
- 20 ounces frozen or 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
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup bourbon
- 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 and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
- Do Ahead: Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.