Chef Greg recommends making this sauce a day or two ahead. so the flavors have time to meld.

  • ¼ cup water
  • ½ cup bourbon
  • ¼ cup maple syrup
  • ¾ cup sugar
  • 1 tablespoon orange zest
  • ¼ teaspoon salt
  • 1 4” -piece cinnamon stick
  • 2 pieces star anise
  • 2 tablespoons triple sec
  • 12 ounces fresh cranberries

Bring all the ingredients except the cranberries to a boil in a nonreactive saucepot. Add the cranberries, lower the heat to a simmer. stir, and cook for 5-6 minutes, till about ¾ of the berries have popped, stirring constantly. Transfer to a non-reactive storage container, and cool on the counter for 30 minutes, then refrigerate overnight.

Serves 10.

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