I made this cranberry sauce by boiling together sugar, cranberries and red wine vinegar until thick. When the sauce is thick enough and after the cranberries have popped you stir in half a cup of bourbon. Zowie!
There was enough sauce to fill 4 1/2 1 cup canning jars. I processed them in a canner because I wanted them to keep for a few years. Nobody in my family, except me, likes cranberry sauce. I like to eat it mainly on turkey sandwiches in the days after Christmas. It's a treat I look forward too.
The recipe and instructions, written by Stevie, are available on her site Garden Therapy here.
Hi Melanie, how great that you made it! I really like the bourbon flavour in ours, hope you like it too.
ReplyDeleteStevie- It certainly adds to its piquant taste. I love this recipe because the cranberries are tart just the way I like it.
ReplyDeleteMy boys devour cranberry sauce - yours must taste so good Melanie being homemade.
ReplyDeleteI just learned to make fresh cranberry sauce this year but never would have thought to put red wine vinegar or bourbon in it. Something to try this Christmas.
ReplyDeleteThe cranberry sauce I get here tastes very sweet but I like cranberry juice though. Homemade cranberry sauce sounds good.
ReplyDeleteHi Melanie, i am not sure if I already tasted cranberry sauce, but I am sure it doesn't live in the tropics.
ReplyDeleteRe:comment on ginger - I wonder if it can withstand your cold, but i know it loves partially shaded areas here in the tropics. We love to eat raw those immature white rhizomes of ginger, cut in very thin slices with lemon and soy sauce, because it is a good companion for fried fish or fried meat.
Andrea- my house isn't that cold I 'm sure it will survive inside :) Mnnn, what a great idea for eating raw ginger, can't wait to try it.
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