Bourbon Vanilla Cranberry Sauce

We are on the official countdown to Turkey Day!  I will be sharing some of our favorite Thanksgiving recipes over the next few days.  For several years I made this Cranberry Sauce.  This sauce is yummy and has all the ingredients you want on your Thanksgiving table.  But then I discovered the beauty of mixing bourbon and vanilla to cranberries. And now this is our favorite!  Enjoy!
Bourbon Vanilla Cranberry Sauce

14 oz fresh cranberries

1 cup sugar

1 cup water

2 T Bourbon

1 T Mexican Vanilla

Combine all ingredients in a large sauce pan.  Bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes.

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Stir well and remove from heat. Refrigerate the cranberry sauce for up to 3 hours before serving. But feel free to get ahead and make it the day before.

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Cranberry Sauce

Why yes, I know it comes in a can!  So does shrimp but that does not mean it’s okay to serve.  Freshly made cranberry sauce makes the whole meal come together.  It was simple and a hit on our Thanksgiving table.  I predict this little number will be a regular with turkey in the Fuller home. Chunk the Can!-Amanda photo-90

Cranberry Sauce

1 1/2 cups sugar

3/4 cup fresh orange juice (about 3 oranges)

1/2 t ground cinnamon

1/4 t ground ginger

Dash of ground cloves

1 (12-ounce) package fresh cranberries

1 T grated orange rind

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.