One more recipe this week. Because I've been slacking in the recipe department, and because every turkey needs this by it's side.
This cranberry sauce is gorgeous. It's much nicer looking than the mass of cranberry jelly that you get out of a can, and so good that we were spreading leftovers on toast well after the turkey was gone. If you're planning of having turkey this weekend, plan to have this cranberry sauce with it.
I happened to have a bottle of Kentucky Bourbon left from our trip to Kentucky last summer, but any bourbon or brandy would work in this. It's not enough alcohol to have grandpa doing cartwheels after dinner, but it adds an amazing depth of flavour. You can omit it if you prefer - you'll still end up with some really good cranberry sauce.
Kentucky Bourbon Cranberry Sauce
1 bag fresh cranberries, or about 3 1/2 cups
1 cup sugar
1/2 cup water
1/4 cup orange juice
Zest of one orange
3 tbsp bourbon (substitute one tbsp vanilla if omitting bourbon)
Combine all ingredients in a medium sized pot. Stir and bring to a boil. Simmer over low heat for 15-20 minutes until berries begin to burst and break down. Cranberry sauce will thicken as it cools.