Cranberry Bourbon Relish Recipes

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

CRANBERRY-BOURBON RELISH RECIPE - (4.7/5)

Steps:

• 1. In a small noncorrodible saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, lower the heat and simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze on the bottom of the pan, about 10 minutes. 2. Add the cranberries and sugar, stirring well, until the sugar dissolves. Reduce the heat slightly and simmer, uncovered, until most of the cranberries have burst open, about 10 minutes. 3. Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate. This relish can be prepared several days in advance of serving.

BOURBON CRANBERRY SAUCE

Steps:

• In a small saucepan combine the bourbon, shallots and.
• orange zest. Bring to a boil over moderate hear, lower.
• the heat and simmer, stirring occasionally until the.
• bourbon is reduced to a syrupy glaze on the bottom of.
• the pan, about 10min.
• Add the cranberries and sugar, stirring well until the.
• sugar dissolves. Reduce the heat slightly and simmer,.
• uncovered, until most of the cranberries have burst.
• open, about 10min.
• Remove from the heat and stir in the pepper. Transfer.
• to a bowl, let cool to room temperature, cover and.
• refrigerate.
• Enjoy!

CRANBERRY BOURBON

Steps:

• In an airtight glass container, combine bourbon, cranberries, cinnamon stick and orange zest. Store in a cool, dry place 2-4 weeks. Strain, discarding cranberries, cinnamon and orange zest. Return bourbon to glass container. Store in a cool, dry place.

CRANBERRY SAUCE WITH BOURBON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir the cranberries, white sugar, and bourbon together in a baking dish.
• Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

CRANBERRY-BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place cranberries, zest from the orange, orange peel, cut up orange pieces, cinnamon, and sugar into a 2 inch deep casserole dish.
• Cover dish with foil and bake at 350 degrees for 60 minutes.
• Stir mixture and check for sweetness. If too tart, may add up to one half cup more of sugar.
• Add bourbon.
• Cover and bake an additional 30 minutes.
• Stir in orange juice and heat on top of the stove, stirring constantly over medium heat until thickened.
• Remove peel and refrigerate until cold before serving.

BOURBON CRANBERRY SAUCE

Steps:

• Rinse cranberries. Add all ingredients to a pot and cook low and slow.
• It will boil up, keep stirring. You want the berries mushy.
• Serve warm.

CRANBERRY BOURBON SAUCE

Steps:

• In small saucepan combine bourbon, shallots, and orange zest. Use SHALLOTS - small bulbs that look similar to a small yellow onion NOT scallions.
• Bring to boil over medium heat, and simmer until syrupy, about 10 minutes.
• Add cranberries and sugar, and stir until sugar dissolves.
• Reduce heat.
• Simmer uncovered until cranberries burst.
• Remove from heat, stir in pepper, and let cool.