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Bourbon Vanilla Cranberry Sauce

Posted Nov 12 2012 6:11am

So, I don’t know if y’all remember, but last year I went all out with Thanksgiving recipes on the blog.

I was like a crazed maniac, making an entire turkey, stuffing, potatoes and sides a week and a half before the big day. I did it for you!

But this year things are a little different. I figure because I did all that last year and the recipes for all those Thanksgiving items are already on the blog, I’m not going to make another turkey. Or stuffing. Or mashed potatoes. Hallelujah. I’m heading to Texas on Sunday to spend Thanksgiving week with Adam’s whole family and can’t wait to eat his grandma’s cooking. I’m also SUPER excited to meet many of you a week from today at BookPeople in Austin ! I’ll be posting a big Thanksgiving recipe round-up later in the week and maybe a sprinkling of side-dish recipes though….this cranberry sauce included!

I can say, hands down, this is the best tasting cranberry sauce I have ever tried. Bourbon and vanilla are a match made in heaven.

I really think that if people understood just how simple homemade cranberry sauce was to make, they would never buy the canned variety again. I mean, it has to be the simplest of all Thanksgiving dishes — from start to finish, this sauce took only 15 minutes to make and will stay good in the fridge for a week! So.flippin’.easy and absolutely delicious. You can definitely taste the bourbon and vanilla but it’s not overpowering or too strong, and since the alcohol cooks out when you simmer the sauce, it’s perfectly fine to serve the entire family!

Even if you’re not in charge of Turkey day dinner this year, I recommend trying the cranberry sauce! It’s perfect on turkey sandwiches, Greek yogurt and vanilla ice cream. Heck, I was eating it from the spoon the other day!

Bourbon Vanilla Cranberry Sauce

makes about 2 cups sauce


14 oz fresh cranberries

1 cup sugar

1 cup water

2 tbsp bourbon

1 tbsp vanilla extract


Combine all ingredients in a large saucepot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.


20 minutes

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