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.