Bourbon and maple syrup cranberry sauce.
When I am president, my first order of
business will be to eliminate the odd, can-shaped, coagulated cranberry
gelatin that plagues dinner tables on Thanksgiving day. It is un-American
(and probably unethical) to force your family to eat that squishy mess.
Plus, I doubt that the native Americans put this cylindrical glob on the
table at the first Thanksgiving. When I am president, this will be the national dish on Thanksgiving. It's slightly tart,
but the tartness is mellowed by orange and bourbon. Since the alcohol in
the bourbon will be cooked out, this is one for the whole family. I
usually make this one or two nights before Thanksgiving to free up
precious burner space on the stove.
Prep time: ~15 minutes
Total cooking time: ~1 hour
Serves: ~10 to 15 (provided they only take the standard spoonful
- zest from 1 orange
- 1 cinnamon stick
- 1 carton orange juice (with pulp
works best - Tang is a poor substitute, even if astronauts drank it)
- 1 bag fresh cranberries
- 2 cups dried cranberries
- 1/2 teaspoon ground nutmeg
- 1 cup maple syrup
- 1/2 cup bourbon
- Orange zester or fine cheese grater
- 1 medium-sized pot
- 1 spoon (that you don't mind if it
- Measuring cup
- Add the zest, cinnamon stick, fresh and dried
cranberries, nutmeg, maple syrup and bourbon to a pot.
- Add orange juice to the pot until the
cranberry mixture is just covered.
- Turn on heat to medium-high until mixture
starts to boil, then reduce heat to medium.
- Boil mixture until cranberries burst and
liquid is reduced. Stir often. At this point, I should mention that
it would be a bad idea to stand over the pot to look into it. When
the cranberries at the surface pop, they tend to shoot hot magma
liquid. Trust me, you DO NOT want a flaming hot eyeful of orange
- Reduce liquid until the consistency is soupy,
but not thick. When the mixture cools, it will be firmer than it is
when heated. It won't be the end of the entire universe as we know
it if you over-thicken the mixture. However, the sauce is better
when it's loose, rather than when it's thick and jello-like.
- Remove pot from oven when sauce has thickened
and allow to cool to room temperature. Once cooled, put mixture in a
container in the refrigerator and cool overnight.
- On Thanksgiving day, serve this up and your
family will love you either more than they already do, or will
actually start loving you. This dish will probably get you more
Christmas presents. If they served this at a U.N. meeting, it would
probably usher in an era of world peace. Probably.