Scale

24oz Cranberries

1/2c Water

1/2c Orange Juice

3 1/2c Sugar

1c Bourbon

1/2 Orange Zest

4–6 Vanilla Bean

2tbs Vanilla Extract (optional, instead of vanilla bean)

3tsp Geletin (optional)

In a large pot bring water, orange juice, sugar, and bourbon to a boil.

Gently pour vanilla, cranberries, and orange zest into the pot.

Here you can control how much of a citrus flavor you will have by controlling the amount of zest you add to the pot.

Simmer on medium for 30 minutes.

You will hear the cranberries pop. (This will be music to your ears).

Add gelatin now, if you want a more jello-like consistency.

Bring temperature back down to low and simmer for 20 minutes or until the sauce is at your desired thickness.

Chill for 12-24 hours or until the sauce sets.

Done!

If you would like to omit the bourbon, replace with additional water.

Don’t be afraid to simmer the sauce until it is thick.

Remember that the sauce will have a lot of liquid at first, once you put it in the fridge it will firm up about 40%

Serve straight from the refrigerator to the table for best results.

REMEMBER: This sauce will not be thick like canned sauce unless you decide to use gelatin.

Keywords: thanksgiving, side dish, cranberry sauce