Bourbon Maple Cranberry Sauce.
Something that’s so easy to make a few days ahead, and highlights the great local cranberry crop that we have. Make the recipe your own with a splash of your favorite alcohol or seasoning!
- 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.
Chef Greg recommends making this sauce a day or two ahead. so the flavors have time to meld.
Greg Jordan, chef and proprietor of The Quarry, Hingham, cooks for Thanksgiving dinner for 35 friends and family each year. The Cambridge School of Culinary Arts alumnus puts years of experience into his holiday meal and loves to share his cooking tips.